Sift all the powders into a bowl. For the whole-wheat flour, make sure to sift it well to remove the larger pieces of bran, and then measure it.
Pour in all the water and mix the ingredients with a fork to obtain a rough dough.
Move the dough onto a working surface and knead it by hand until you obtain a more homogenous dough (three to five minutes). Wrap the dough into cling film and let it rest for 15 minutes before moving on.
Once the time has elapsed, divide the dough into portions slightly larger than a golf ball.
Now take one ball and cover the others with cling film to prevent the surface from drying out.
Using a rolling pin, roll the first ball into a circular shape, making sure to flip it and turn it as you roll. If during the process you feel that the dough came out a bit stickier than it should, a bit more flour can be added.
Preheat the pan, place the tortilla on the hot pan and wait for some bubbles to appear. Cook the dough on the first side for roughly 30 seconds and then flip it over.
Cook the tortilla for another 30 seconds, and during this time, gently press it down with a kitchen towel so that part of the air pockets will collapse, creating the traditional look.
Keep the cooked tortillas stacked onto each other and wrapped into a kitchen towel, so that they will stay soft and moist until needed.