Flour Tortillas

Mexico

4 c. flour  

½ c. coconut oil

1 c. warm water (more or less)
1 t. salt

In a bowl, mix the coconut oil with the flour by hand. Heat the water and add the salt until it dissolves. Add the water gradually to form a soft dough. If it's too dry, add additional (unsalted) water; if too sticky, add more flour. Knead for at least 15 minutes. Divide the dough into 24 pieces. Roll each piece into a ball and cover with plastic wrap. Let the dough balls sit for about 30 minutes.

Press each ball lightly with the palms of your hand to flatten. Roll them out on a floured surface to about an 8-inch diameter.

Preheat an ungreased skillet or griddle on a medium-high setting. Cook until light brown bubbles form on the bottom - about 1 minute or less. Turn over and press any raised areas down with a spatula. Stack the cooked tortillas in a dry, clean dishtowel until serving time.