Whole Wheat Tortillas

1 1/2 Cups Unbleached All-Purpose Flour
1 1/2 Cups Whole Wheat Flour
1/4 teaspoon Baking Powder
1 1/4 Cups Warm Water
2 teaspoons Olive Oil
1/4 teaspoon Salt
1 1/2 Cups Wheat Bran
Cornstarch for dusting

Stir together the first 7 ingredients (everything except the cornstarch). On a floured board, knead until smooth. Divide the dough into 12 equal balls (this is about 1/4 cup each). Dust lightly with cornstarch. Roll each ball into a circle as thinly as possible with a rolling pin. Drop each tortilla into a hot un-greased griddle. Cook until brown spots appear on one side. Turn and cook on the second side. Do not over cook. These will feel stiff like sandpaper, but if you let them cool, then wrap them in foil for a few hours, they will soften up. Store any leftovers in the refrigerator. 

Serves: 12
Per Serving: 130 Calories; 1g Fat (9.4% calories from fat); 5g Protein; 28g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 57mg Sodium. Exchanges: 2 Grain (Starch); 1/2 Fat; 0 Other Carbohydrates. WWP: 2 (www.AimeesAdventures.com)