2 cups all purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/4 cup vegan butter or vegetable shortening (I use Earth Balance)
3/4 cup warm nondairy milk (I use original hemp milk)
1. Mix dry ingredients in bowl. Add Vegan margarine until it is well combined and mixture looks grainy.
2. Add the warm milk and mix until a smooth ball of dough forms. Divide the dough into 12 equal pieces and roll pieces into balls.
3. Cover and let rest for 30 minutes. Once rested, roll the balls of dough into 6″ to 7″ tortillas.
4. Cook on a griddle, or in a heavy pan, over medium heat until golden brown and puffy. Transfer to a plate and cover with a towel while the rest cook.
Source of recipe: This Recipe was modified from http://www.thefreshloaf.com/node/11088/flour-tortillas