Ingredients

• 2 cups flour
• 1 t. sea salt
• 4 T. expeller-pressed coconut oil or lard
• 3/4 cup warm milk (or whey or even water)

Instructions

• Mix flour and salt in large bowl
• Use fork or hands to mash coconut oil balls (or lard) into the flour keeping lumps small
• Slowly add milk until mixture begins to form a ball
• Knead 2 minutes
• Cover dough and allow to rest 20 minutes
• Divide into 8 balls, rolling each one as thin as possible in a circular shape. (they will puff up when you cook them)
• Cook tortillas in pre-heated, medium-hot skillet about 30 seconds per side-golden brown spots indicate when it’s ready to flip

Tortillas are best served immediately