Step 1

Mix the dough.  Briefly stir together the flour, sea salt and baking powder together in a large mixing bowl until combined.  Add the hot water and coconut oil and stir until a shaggy dough begins to form.

Step 2

Knead the dough. Turn the dough onto a floured surface, and use your hands to knead the dough for 1-2 minutes until it is fairly smooth.

Step 3

Rest the dough. Form the dough into a round ball and pat it down slightly so that it forms an evenly-thick disk. Cover with a clean kitchen towel and let the dough rest for 10 minutes.

Step 4

Form the dough balls. Use a knife to cut the dough into 12 equal wedges.  Use your hands to roll a wedge into a roughly-shaped ball.  Then use a rolling pin or a tortilla press to roll the dough ball out into a 6-inch tortilla.

Step 5

Cook the tortillas. Heat a cast-iron skillet or heavy-bottomed sauté pan over medium-high heat.  Add the tortilla and cook for 30-60 seconds, until tiny little bubbles begin to appear on the surface and/or golden spots appear on the bottom of the tortilla.  Flip and cook on the second side for about 30 seconds, or until the bottom is also slightly golden.  Then transfer to a clean plate or bowl, cover with a clean dishtowel, and set aside.  Repeat with the remaining dough balls.  (I like to roll out the next tortilla while the current one is cooking, to save time.) Also, if the skillet seems to be getting too hot and cooking the tortillas too quickly, just reduce the heat.

Step 6

Serve. Serve warm and enjoy!  I recommend keeping the tortillas covered with a dishtowel or stored in a tortilla warmer until they are served, so that they can stay warm and not dry out.