In a large bowl, use your hands to combine the flour, and Flora unsalted vegan butter, making sure to massage all the clumps of shortening into the flour. I usually continuously rub my hands in a back and forth motion to feel that all the butter particles have been broken up. When it seems that they're well-combined, mix in the baking powder.

Dissolve the salt in hot water and pour ⅔ of it into the flour mixture, mix in with your hands. Add the rest of the water if there are still loose flour particles - I sometimes need to add another ½ teaspoon of water to make sure it all sticks. Beware, though, it should be smooth, not sticky.

Divide the dough into 10 equal-sized balls of dough, and cover them with a damp warm towel and let them rest for 30 minutes.

After the dough has rested, roll out the dough on a lightly floured surface.  Continue to lightly flour the dough if it begins to stick to the rolling pin or surface.

On a hot un-greased nonstick griddle or skillet, place the rolled out tortilla dough for about 45 seconds or until it has brown spots on the bottom. Make sure it bubbles. Flip over and do it again to the other side.

When tortillas are finished, stack them on a plate covered in a towel.