If you have a little extra time, making these flour tortillas from scratch will elevate taco night. With just a few clean ingredients you'll have delicious soft tortillas that will make it hard to go back to store-bought.
Place 1 cup all-purpose flour, whole-wheat flour, baking powder and salt in the bowl of a stand mixer fitted with the dough hook. Blend the dry ingredients on medium-low speed. Add water and oil. Increase speed to medium and mix, scraping the sides as necessary, until the dough starts to form a ball, about 1 minute. Continue mixing until the dough is smooth.
Transfer the dough to a lightly floured surface. Divide into 12 equal portions; cover with a clean kitchen towel and let rest for at least 15 minutes.
After the dough has rested, take one portion and roll it into a ball. (Keep the remaining pieces of dough covered while you work.) Flatten the dough with the palm of your hand. Using a rolling pin, roll out into a 6- to 7-inch circle. Heat a large skillet over medium-high heat. Lay the tortilla in the skillet and cook until brown spots have formed on the bottom, 45 seconds to 1 minute. Turn over and cook for another 25 to 30 seconds. Roll and cook the remaining tortillas in the same manner. Reduce heat if the tortillas are starting to burn. Stack the cooked tortillas and keep them warm wrapped in a kitchen towel. Store any leftover tortillas in a covered container to keep them pliable.
To make ahead: Refrigerate tortillas in a covered container for up to 3 days or freeze for up to 3 months. To reheat, wrap 1 tortilla in a damp kitchen towel and microwave on High for 30 seconds.
1 fat, 1 starch