Mix dry ingredients together the add coconut oil. Turn mixer on and slowly add water, scraping down sides if necessary. Turn dough out onto a well floured surface and knead several times and form into a flattened round. Cut the round into 8 wedges. Roll each wedge into a ball and put it on a floured plate. Chill dough balls in the refrigerator for 15 minutes.

Heat a heavy skillet on medium high. Roll out a dough ball into a thin tortilla, and place it in hot pan. Let cook for 30-45 seconds until it starts to brown. Turn over and repeat on other side. Set tortilla on a towel to cool. Repeat with remaining dough.

Store tortillas in a large ziplock bag