Melt your coconut oil in the microwave for about 20 seconds.

Blend the flour and the oil in a large bowl using your hands.

Mix the salt and water in a separate bowl.

Slowly mix salt & water mixture into flour, using your hands.

Once the liquid is fully mixed into the flour, knead until smooth on a lightly floured surface.

Divide dough into 12 pieces and roll into flattened balls. If you want taco sized tortillas (say 6″, you might go 18-20, for somewhat larger 15 pieces, for burrito sized, 10-12 – it depends upon the thickness and size combination you like)

Heat griddle until hot. You will have to find the sweet spot somewhere in the medium-high area for cooking the tortillas.

Roll out a ball of dough into as close to a circle as you can (I don't think I got one single circle! I got the closest when I pounded out the ball of dough with my hand before rolling) and place on griddle or skillet.

Cook on first side until the tortilla starts to bubble, then flip.

If it didn’t brown enough on the first side, you can flip it again. It should be browned in random areas, not across the whole surface.

Place tortillas in a bowl or tortilla keeper wrapped in a towel. They will stay warm for a long time that way.