In a large bowl, whisk together the flour and baking powder until blended.
Add the coconut oil, blending into the dry ingredients until crumbly.
Add the warm water and mix with a spatula or your hands to form a soft dough.
On a floured surface, knead dough until smooth (about five minutes).
Place in bowl and cover with a damp cloth for 30 minutes, letting the dough rest.
Divide dough into eight even balls.
On a floured surface, roll each dough ball into a flat circle using a rolling pin. If you have a tortilla press, you can use that instead. I recommend sprinkling fresh flour onto the surface for each tortilla, as they are very sticky.
Heat a skillet over medium heat. Place a tortilla in the hot skillet and cook for about 30-45 seconds, until slightly browned. Flip the tortilla with a spatula and cook for another 30-45 seconds. Remove from heat. Repeat with each dough round until they are all cooked.
