Hi Megan! Depending on the recipe, sometimes when the fat to flour ratio is off a bit, it can lend towards a less pliable tortilla. The best way to keep them on the softer side is to let them cool down just to room temperature and then transfer to an airtight container or ziplock bag with as much of the air removed as possible. I store mine in the refrigerator for a few days (usually they don’t last very long) or in the freezer for up to three months. They take about 20-230 minutes to defrost and room temperature. When you’re ready to use them, warm them up on a hot skillet for just a few seconds or wrap them in a damp paper towel and microwave for a few seconds to help restore their softness. This should keep them pliable and delicious for whenever you need them. I hope this helps. Happy tortilla-making and thank you so much for your support!

Hi Dot!
Yes, you cause whole wheat flour however it will change the texture and consistency but not so much that they won’t still be delicious.