Whole wheat flour tortillas

Since purchasing a tortilla press and making dozens of corn tortillas, I decided to make whole wheat flour tortillas for quesadillas. Both recipes are easy to make but flour tortillas require a little more time because the dough must be rolled out and cut.

2 cups flour (wheat or white)
1 teaspoon baking powder
3 tablespooons olive oil
3/4 cup water

In a large bowl, mix flour and baking soda well then add oil and water. With a fork, fold all ingredients together until it is thick. Once thick, use one hand to thoroughly mix and begins to form a ball of dough. Once a ball of dough is formed, let rest for a few minutes.
One resting is done, form a few balls and set aside. One by one, roll each ball to 7-8 inches flat with a rolling pin. I prefer using a French rolling pin because it is longer and very smooth and a plate as a template for the perfect size.
 Over medium heat, in a non-stick griddle or skillet, cook tortilla for about 30 seconds on each side or until a few bubbles rise.