Combine the whole wheat flour, olive oil, applesauce and salt in the bowl of a stand mixer fitted with the dough hook. Beat the dough for about 5 minutes until the dough is flaky, stopping occasionally to push down the flour that rides up the sides of the bowl.

While the mixer is running, slowly add in the warm water and continue to let the mixer run until the dough becomes a smooth ball, about 3 minutes.

Take the dough out of the mixer, roll it into a log 10-inch log, and divide the log into 12 equal sections.* Roll each section into a ball then slightly flatten it and place it on a baking tray to rest, covered with plastic wrap, for at least 15 minutes or up to an hour.

Heat a skillet over medium-high heat.

On a lightly floured surface, take a section of dough and roll it out into a 8 to 10-inch circle tortilla. Don't use too much flour or else your tortillas will become too dry and the flour will burn on the pan.

Spray your heated pan with cooking spray, or coat it lightly with oil, and transfer your rolled out tortilla to the pan. Let it cook for about 30 to 45 seconds before flipping and cooking the other side for another 30-45 seconds.
Repeat the process with the remaining pieces of dough until all 12 tortillas have been cooked.
Eat warm or store in a plastic bag in the fridge for a week. Or freeze for even longer!