Whisk the two flours, salt and baking powder together in a large shallow bowl. Add canola oil and 1 cup of the water and mix to form a dough. Add enough additional water until the dough comes together. Knead 10-15 times then let the dough rest, covered with a towel for five minutes.
Divide the dough into 18 equal pieces. Run your hand under a running faucet and shake off the excess water. Wetting your hand will keep the dough moist as you roll. Roll each piece into a ball and place on cookie sheet, not touching each other, and cover with a towel. Allow dough to rest five minutes.
Line a cookie sheet with foil.
Keep the dough balls covered with the towel as you work. Sprinkle counter with flour and keep rolling pin floured as well. Remove one dough ball from under the towel and place on the floured counter. Press gently with your hand then use floured rolling pin to roll into a circle.
Roll dough, flip it, roll it, flip it, and roll again until circle is about 7-8? in diameter. Tortilla will be very thin. Place tortilla on foil lined cookie sheet.
Repeat this process until cookie sheet has a single layer of tortillas (about three), then place another layer of foil on top and continue the process until all 18 tortillas are rolled out.
Preheat a large skillet over medium-high heat. Place tortilla in preheated pan and cook, one at a time, for about 30 seconds per side.
After the first 15 seconds you will see bubbles begin to form.
Place cooked tortillas on a foiled lined baking sheet in the same fashion as when you rolled them out.
Use tortillas immediately or allow them to cool completely, then store in a plastic zipper storage bag in the refrigerator for up to one week. To reheat, remove from zipper bag and place in a dry skillet over medium-high heat. Heat one side, then flip and heat the other, just enough to heat through.
Calories 109.6 Total Fat 1.9 g Saturated Fat 0.2 g Polyunsaturated Fat 0.5 g Monounsaturated Fat 1.0 g Cholesterol 0.0 mg Sodium 235.0 mg Potassium 15.0 mg Total Carbohydrate 20.5 g Dietary Fiber 2.0 g Sugars 0.0 g Protein 3.2 g