1/2cupavocado oil divided, or use olive oil (oil only needed if not using a non-stick pan)
In a small bowl, mix dry ingredients.
Add the water and coconut oil to a medium-sized bowl with the dry ingredients. Don't melt the coconut oil. Mix everything together until well-combined. The dough should be a tad wet and a tiny bit sticky but not difficult to work with. If the dough is not wet enough, add more water 1 tbsp at a time until the dough is the right consistency (I usually need almost 1 cup total water but like to use 3/4 c as a starting point). The dough should be smooth and malleable and not crack on the edges when rolled out. If it cracks, it needs more water.
Knead the dough with your hands to form a large ball.
Divide the ball into 8 equally sized balls. Begin rolling them out one by one between two sheets of parchment paper. Press each ball down slightly and repair any minor edge cracks (if any) before rolling out. (*If cracks are big, return the dough to the bowl and add a little more water). Form a 6" tortilla (about 1/8th inch thick). Set the rolled out tortilla aside on another sheet of parchment paper or large platter until ready to cook. Repeat this process with the other tortillas.
Once all tortillas are rolled out, heat a medium-sized pan on the stove over medium-high heat (may need to turn it down to medium heat if it gets too hot). If using a non-stick pan, there's no need to use oil. If using a metal or cast iron pan, heat about 1 tbsp oil for each tortilla. *I found it useful to use a large spatula to transfer the tortillas from the parchment paper to the pan to avoid them falling apart.
Add one tortilla to the pan at a time and cook it for 1-2 minutes per side. Flip it when it starts to get a little bubbly. It should be just slightly browned when done.
Once cooked, remove it from the pan and set it aside on parchment paper to cool. Repeat the process with the others.
*Nutrition facts assume oil is used to fry the tortillas. If not using oil, subtract 90-ish calories from each tortilla.
Don't melt the coconut oil- this makes the dough a lot harder to work with. If you do happen to melt it first, just cool the dough in the refrigerator or freezer before rolling out.
Don't attempt to replace the coconut oil with olive or avocado oil; they just don't turn out the same.
Store in a gallon-sized zip-lock bag or sealed container (with parchment between slices to prevent sticking). They will stay fresh in the refrigerator for 4-5 days or in the freezer for up to 3 months.
If using at a later time, reheat in the microwave between damp paper towels for 15-20 seconds.