Add all ingredients in to a food processor and process for two minutes or until the dough resembles small pebbles. Add a teaspoon of water at a time, if the dough is too hard or add 1 teaspoon at a time, coconut flour if the the dough is too wet and sticky.
Cut the dough in to 16 pieces. Roll into small balls and place between two pieces of parchment paper on a tortilla press, and press down to flatten the dough ball. (Tortilla press isn’t necessary but it makes the job easier). Roll with a rolling pin to flatten out until thin. You can cook the tortilla at this time or if you want pretty looking tortilla, cut a nice circles using a small plate as a guide.
Cook the tortilla on a hot griddle for 10 seconds on each side. Keep warm in a dish towel.
Serve with your favorite meats and toppings.
Store the tortillas in a ziplock bag in the refrigerator for up to 10 days.
This recipe makes 16 servings.