Now, we are sticklers at our house for whole wheat stuff...except for tortillas. A whole wheat tortilla recipe so far to me tastes like flat bread... and if I'm wrapping them around lentil and rice burritos a little white flour isn't going to hurt! I do usually substitute one fourth of the flour measurement with chapatti flour (atta flour or durum wheat) you could use chickpea flour if you can find it. Now I really shouldn't be starting with this recipe because it has a few other things that I don't normally use in baking because of health reasons but que sera sera.
2 cups flour
1 1/2 tsp baking powder
1 tsp salt
2 tsp canola oil (I wouldn't sub in olive oil... I tried it, it made olivey tortillas)
3/4 cup warm milk (I mix up some dry milk powder)
*optional - 1 tsp gluten*
Mix the ingredients together, slowly adding the milk as the last ingredient. Stir into a loose sticky ball. Knead this dough for about 2 minutes making any adjustments you might need to. Put into a bowl and cover with a damp cloth for 20 minutes. Divide into 6 or 8 tortillas (depending on the size of tortilla you need). Roll them into balls and let them rest covered on the counter for 10 minutes. Roll each tortilla out one at a time and put them on a hot dry skillet (they should only cook about 30 seconds each - and they ought to bubble up like the picture pretty quickly).