Whole grain tortilla with mizithra, stamnagathi and sun-dried tomato

Directions

We stir the flour with the baking powder and salt. We add the olive oil and half the water and we mix it hardly by hand, or in a mixer, slowly adding the remaining water until we have a tight and uniform dough. We cut into 8 pieces and we let the dough rest for at least half an hour. With a rolling pin, we open the dough and we bake in a non-stick pan without oil for about 1 minute on each side. We store the pies covered with a cloth so that they do not dry out.