Add your flours to a large bowl. Add baking powder and salt, and mix to combine.
Add coconut oil and pinch to break up the coconut oil and mix into the flour.
Add water and mix. I find that my hands are best here, but you do you. Add a bit more water if it’s really dry, but it should come together once you start kneading.
Once the mixture is scraggly, dump it out onto a lightly floured surface and knead until smooth and no longer sticky. Keep adding a bit more flour if it continues to stick to your surface.
Cut into 20 equal pieces and roll into 20 smooth balls. Place under a clean dish towel.
Heat up your favorite large skillet (I used my cast iron), and roll out one of your balls with a rolling pin. I rolled them out on one of those thin, flexible, plastic cutting boards because it’s easy to transfer them off. You can also try parchment paper. You just want the tortillas pretty thin because they’ll puff up quite a bit.
Cooking one tortilla at a time, place the rolled out tortilla into the heated skillet, and cook until bubbly. The underside will have brown spots – that’s what we want! Flip, and cook until the other side has those brown spots as well.
Place in a tortilla warmer or under a dish towel and continue with the rest of your tortillas. Serve immediately!