Soft Flour Tortillas (Vegan)

Ingredients

In a medium-sized bowl combine the flour, salt, and baking powder.
Make a well in the center of the dry ingredients and add the oil and water. Stir until a shaggy ball of dough forms.
Turn the dough out onto a lightly floured work surface and knead until the is nice and smooth, about 5 minutes. Cover the dough with plastic wrap and let it rest for 20 minutes to 2 hours.
Divide the dough into 16 equal portions. Turn each piece to coat with flour. Form each piece of dough into a ball and flatten with the palm of your hand. Cover dough.
Heat a large skillet on medium high.
Use a light amount of flour and rolling pin to roll each dough piece into a rough circle, about 6-7 inches in diameter. Don’t stack uncooked tortillas on top of each other or they will stick together.
When the skillet is hot, place one tortilla in the hot skillet and cook for 45 seconds to a minute. There should light brown spots and the tortillas should be starting to bubble. Using tongs flip the tortilla and cook for another 45 seconds to a minute. If they are browning to fast then turn the heat down and if they are cooking to slow turn the heat up. It can take a little adjusting to find the perfect temperature.
Remove the cooked tortilla and placed in a covered container. This will keep them nice and soft.
Enjoy warm or allow them to cool and store in an air-tight container in the fridge for up to 5 days.

In a medium-sized bowl combine the flour, salt, and baking powder.
Make a well in the center of the dry ingredients and add the oil and water. Stir until a shaggy ball of dough forms.
Turn the dough out onto a lightly floured work surface and knead until the is nice and smooth, about 5 minutes. Cover the dough with plastic wrap and let it rest for 20 minutes to 2 hours.
Divide the dough into 16 equal portions. Turn each piece to coat with flour. Form each piece of dough into a ball and flatten with the palm of your hand. Cover dough.
Heat a large skillet on medium high.
Use a light amount of flour and rolling pin to roll each dough piece into a rough circle, about 6-7 inches in diameter. Don’t stack uncooked tortillas on top of each other or they will stick together.
When the skillet is hot, place one tortilla in the hot skillet and cook for 45 seconds to a minute. There should light brown spots and the tortillas should be starting to bubble. Using tongs flip the tortilla and cook for another 45 seconds to a minute. If they are browning to fast then turn the heat down and if they are cooking to slow turn the heat up. It can take a little adjusting to find the perfect temperature.
Remove the cooked tortilla and placed in a covered container. This will keep them nice and soft.
Enjoy warm or allow them to cool and store in an air-tight container in the fridge for up to 5 days.