In a large bowl, whisk together the flour and salt.

Using a pastry cutter or fork, cut the coconut oil into the flour mixture until evenly incorporated and the mixture is slightly crumbly.

Pour in the warm water and stir until a soft, slightly sticky dough forms.

Transfer the dough to a floured work surface. Knead for about 5 minutes, until smooth and elastic, adding more flour as needed to prevent sticking.

Cover the dough loosely with a damp paper towel and let rest at room temperature for 30 minutes.

Divide the dough into 8 equal portions and roll each into a ball.

On a lightly floured surface, roll each ball into a thin round (as thin as you’d like them). Place the rolled tortillas between sheets of paper towel while you finish rolling out the remaining dough.

Heat a large dry skillet over medium-high heat. Once hot, cook the tortillas one at a time for 30–45 seconds per side, or until lightly browned with golden spots and cooked through. If the tortillas are browning too quickly, reduce the heat to medium.

As the tortillas finish cooking, wrap them inside a clean kitchen towel to keep them warm and soft until ready to serve!