Combine the dry ingredients.

Mix in the coconut oil or shortening until there aren't any big lumps.

Add in hot water and mix. It should be a pretty wet dough at first.

Mix dough 5 minutes in a mixer with a dough hook, or 5-10 minutes by hand (until smooth and elastic).

Form a ball and place the dough in an oiled bowl and cover with plastic wrap and let rest 20 minutes.

Divide into 32 balls of dough and shape them round. Cover the dough that you are not rolling so that it does not dry out. I use a large plastic container with a lid.

To roll the dough, use a tiny amount of flour and a rolling pin, roll as flat as you can in one direction, pick up the dough and rotate so you can roll the other direction keeping it symmetrical. I use a cast iron Tortilla press with reusable plastic sheets, cut from flexible cutting board. These Tortillas will not flatten all the way to the edges, because white flour dough is just to springy, but it will go most of the way. I find the easiest method is to finish rolling with a rolling pin. It only takes a few seconds really.

Heat a cast iron pan to medium low heat. Use a tiny bit of oil as needed. When you transfer the Tortilla from the counter or plastic sheet to the hot pan, it will shrink a little and it will take a little bit of practice to get it in the pan flat every time. Just do your best and learn! Cook each Tortilla for 30-60 seconds on each side. It should bubble, but still remain very light colored.

As each Tortilla is ready, remove it from the pan directly to a cloth lined plate and cover with cloth. I use a folded kitchen towel. Serve warm or wait until cooled and put in a large ziplock in the fridge until ready to use.