In a wide mixing bowl, mix together whole wheat flour and salt.
Add 1 cup water first and start mixing with your hands, add more water little by little and keep mixing till comes together in a dough.
Add 2 tbsp oil and work into the dough by punching and pulling. Keep the bowl closed and let it rest for 20 mins.
Divide the dough equally into 20 balls. You can also grease your hands to avoid the dough from sticking to your hands. Flatten each ball slightly and keep it ready.
Heat a griddle and make sure that it is moderately hot.
Place a ball on a floured board or a clean work surface and gently with a rolling pin, roll into a circle that is of 8 to 10 inch in diameter. Do not roll it too thin.
Add few drops of oil on the hot griddle and grease well. Place the rolled out tortilla and cook on medium flame. You can see it puffing up and brown spots beginning to appear. This should take 30-45 seconds.
Flip it to the other side and add few more drops all around and cook for 20-30 seconds.
Transfer to a plate and continue with the rest of the rolled out tortillas.
Keep stacking one on top of the other while transferring to the plate as it will keep them moist and soft.
Eat while it is still warm. You can let these cool down to room temperature before freezing them.