Knead a soft dough from both kinds of flour, add salt and beer. Shape it into balls the size of an egg and let them stand for about 15 minutes.
Then roll them out into a thin pita with a diameter of 5″ (15 cm), bake the tortillas in a preheated plate, hot plate or pan. They must not be heated too much, to avoid being burned.
Flip the tortillas to bake on the other side, as soon as you get bubbles. Serve these tortillas with filling of your choice.