5 tablespoons of coconut oil, butter or lard (we prefer coconut oil)
Mix the flour and salt together in a large mixing bowl.
Cut in the fat until the mixture resembles coarse breadcrumbs.
Add the water and knead the dough against the sides of the bowl a few times until it is smooth.
Divide the dough into 20 equal pieces, rolling each into a ball. (I weigh the dough into 1 oz portions to ensure they’re all even, but weighing is not necessary.)
Allow the dough to rest for at least 10 minutes, or up to 2 hours.
Preheat a griddle, cast iron skillet or oven to 400F.
Working with one ball at a time, dust your working surface and roll the ball into an approximate 6″ circle. Rotate and flip the dough and add additional flour as necessary to prevent sticking.
When the griddle/skillet is hot, lay a tortilla across and cook for 30 seconds. Flip the tortilla over and cook for another 15 to 30 seconds. Repeat with the remaining balls of dough. Stack the cooked tortillas and wrap in a clean kitchen towel. Serve warm.
*If dough for homemade flour tortillas is too crumbly, add a little extra water (1 tsp at a time) until dough is playable and doesn’t tear!