Make your kale pulp as described above.
In a bowl, combine flour, salt, and baling powder.
Add coconut oil and use your hands to work it into the flour really well. You are looking for a crumbly dough with no lumps of fat left.
Add kale pulp and water. (Start with 1/3 cup water and add more if needed) You'll want a firm but pliable dough.
Divide the dough into 8 equally sized pieces.
Roll out until the tortillas are approximately 7 inches (a little les than 18 cm) in diameter.
Heat a cast iron pan over high heat.
Cook the tortilla on each side for about 1 to 2 minutes.
Place on a plate and cover with a second plate upside down.
Repeat with remaining tortillas.