2 cups Oat Flour plus 2 cups
Whole Wheat Flour
2 tablespoons Baking Powder
1 1/2 teaspoons Salt
1/4 cup Coconut Oil
1 cup plus 1/2 cup Warm Water
Sift flour, baking powder and salt together. Cut in the coconut oil until evenly dispersed, the dough should feel more coarse and mealy. Add one cup warm water and knead, if dough is too dry add more water a tablespoon at a time until the dough is soft and pliable but not too sticky. Knead for 3 minutes. Form into a large ball and let rest for 1/2 hour in a floured bowl covered with a damp cloth.
Form into round balls, about the size of a ping-pong ball. On a lightly floured surface with a lightly floured rolling pin roll dough into discs about 1/8 inches thick. Cook on a preheated, very hot, griddle for about 30 seconds per side until golden brown speckles appear, flipping only once.
Keep the tortillas warm by placing in a clean, dry towel. Store cooked tortillas in an airtight container in a cool, dry place for one day or in the refrigerator for up to five days. Reheat on the griddle before serving.