Mix the flours, baking powder, flax seeds, and salt in a large bowl.

Cut in the butter/oil (the flour mix should resemble pebbles).

Beginning with 3/4 cup, pour the warm milk into the center of the flour mix, and stir the batter until well combined.

Add more milk if needed to create a not too sticky, not too dry dough.

Knead the dough a bit, and form a large ball.

Divide the large ball into 8 small balls.

Place the balls onto a plate, and cover the plate with a dish towel.

Let the dough rest for 30 minutes.

Heat a non-stick skillet over medium high heat.

Flour a surface, and roll out each ball one at a time. Use flour as needed to keep the dough from sticking to either the rolling-pin or the table.

Place the rolled out tortilla into the hot skillet.

Let cook about 1-2 minutes. You may see bubbles form, depending on how thick your tortillas are.

Flip and cook for another minute.

Transfer the tortillas to a container of some sort that you can cover. This is important, as the tortillas soften during this time. I usually put mine in a large Tupperware with a fitted lid.

Repeat this process with the remaining 7 balls.

These can be enjoyed immediately or stored in a plastic Ziploc bag for future consumption. It is important to close the bag, otherwise air will get in, and the tortillas will become hard.