Mix both flours in a bowl with ¾ teaspoon of salt and make a dip in the middle. Pour in the oil and mix together with a fork, then add 225ml cold water and mix with your hands until you have a soft, but not sticky, dough.

On a flour-dusted surface, roll the dough into a long sausage and cut into 8 equal pieces, then roll each one into a ball. Put under the upturned mixing bowl to stop them drying out then, working with 1 ball at a time, roll it out thinly to between 20cm-23cm diameter. Put on a plate, with a dusting of flour in between each one.

Cook the tortillas in a large frying pan for about 1 minute on each side (no need for oil), over a medium heat until cooked, but not too coloured. Stack them and keep warm under foil.