Whole Wheat Tortillas

3 cups whole wheat flour, plus extra for rolling out the dough
2 tsp baking powder
1/2 tsp salt
5 Tbsp chilled, solid coconut oil, plus extra for cooking
1 cup warm water, plus more as needed

1. Combine flour, baking powder, and salt in large bowl.
2. Add the cold coconut oil in chunks on top of the flour. Using a pastry cutter, cut oil into dough until the mixture resembles coarse chunks.
3. Slowly add 1 cup warm water and mix with hands. Continue mixing the dough until a ball forms. If the dough is too dry, add warm water 1 tsp at a time. If it is too sticky (sticking to your finger when you touch it), add flour 1 tsp at a time.
4. Transfer the dough to a large cutting board. Use your hands to roll the dough into a large log and then cut it into 14 equal pieces. Roll each disk of dough in your hands into a small ball and then partially flatten onto the cutting board. Cover with plastic wrap or a dish towel to avoid drying them out.
5. Place a 10- or 12-inch seasoned cast-iron skillet over medium-high heat and let it heat up for several minutes. Ensure adequate ventilation.
6. Meanwhile, sprinkle a tiny bit of flour onto a work surface and set one of the dough pieces on top. Sprinkle a little more flour on top of the dough and with a rolling pin, roll the dough into a circular tortilla shape about 8 inches in diameter. As you're rolling out the dough, keep adding extra bits of flour as needed, but not too much because excess flour will burn in the pan. (I did not need to add extra flour to roll the dough.) 
7. Add a small dollop (about 1/2 tsp) of coconut oil to the center of the hot skillet and lay a tortilla on top. Cook until the bottom of the tortilla starts to brown, usually when the top is bubbling up. Flip and cook for another 1 to 2 minutes, until cooked through. Transfer to a tortilla warmer (or a platter, covering the topmost tortilla with a towel) to keep them warm while you finish cooking the rest of the tortillas.
8. Serve warm or store in a plastic bag in the fridge for 3 to 4 months or the freezer for a few months.

Source: 100 Days of Real Food cookbook

Try #1 - April 12, 2015
Made a double batch of these this afternoon.  It took me at least an hour and a half, so this is not a quick project.  They came out pretty good, although a bit dry.  I used them to make quesadillas, so it's possible that the double cooking dried them out.  But overall not bad, especially for 100% whole wheat.