Homemade Vegan Flour Tortillas

My brother spent 2 years in Honduras and when he returned he said that this tortilla recipe is just like what they make there. There's baking powder in the recipe making them a bit more chunky in comparison to that nasty stuff we eat here in the states called tortillas.

4 cups all-purpose flour (or 1:1 whole wheat and all-purpose mix)
2 teaspoons baking powder
1 teaspoon fine sea salt
6 tablespoons coconut oil (because it almost has the consistency of lard)

1¼ cups hot water

¼ cup non-dairy milk (I use soy)

Mix the flour, baking powder and salt, cut in the coconut oil until fine soft crumbs form and you can no longer see chunks of coconut oil.

Add the water and non-dairy milk and mix by hand (this is the fun part, but remember to remove your rings!). Once ingredients are well incorporated and you have a smooth dough, cover and let rest for 20 minutes DO NOT SKIP THIS PART IT MAKES A HUGE DIFFERENCE IN THE TEXTURE OF THE DOUGH).

Divide the dough into about 18 equal portions (I have a kitchen scale I use). Using one portion at a time (cover the remaining dough) roll out on a lightly floured surface to about a 7-inch diameter. Cook on a non-stick skillet at medium-high heat. Keep in a tortilla warmer or in the oven at the lowest temperature wrapped in a damp towel (be sure not to use fabric softener on your kitchen towels or you'll have some awful tasting tortillas....trust me I know!) until ready to use. ENJOY!