1-1/2 cups whole wheat flour
1-1/4 cups all-purpose flour
1-1/2 teaspoons salt
6 tablespoons vegetable oil
3/4 cup water, approximately 110 degrees
1 teaspoon oil
Combine flours and salt in the bowl of a food processor. With processor running, slowly add canola oil. Then add warm water slowly. The mixture will form a ball.
Turn out onto clean surface and knead briefly. Divide evenly into 12 balls.
Place balls in bowl and cover with plastic wrap. Chill at least 30 minutes or up to 3 days.
Working on lightly floured surface, roll balls to 8-inch rounds. Heat 1/2 teaspoon oil in nonstick skillet over medium-low heat until hot. Wipe out excess oil with paper towel. Lay one round in skillet and cook until surface begins to bubble, about one minute. Flip and cook until browned and puffed, 30-60 seconds. Transfer to plate and repeat with remaining rounds. Re-oil skillet about halfway through.
Refrigerate if not eating immediately. To reheat, microwave on half power for 10-15 seconds.