In a large bowl, mix together the dry ingredients. Add water and work it in with a fork. It will be crumbly, but if you grab a handful, it will come together, like this: If it does not, add water a tablespoon at a time until it does.

Gather the dough together and form it into a disk on your countertop. Cut the disk into eight equal-ish parts, like this:

Roll each piece into a ball, and flatten slightly with your hands. Now with a pair of scissors, cut a quart-size zip top bag all around the edges so that you have two pieces of plastic. (You could also use two pieces of parchment paper, but I’ve found that the plastic works better in this case. Plastic wrap, however, is too thin.) Place one piece of plastic on the bottom plate of a tortilla press. Place a dough disk on top of that, and the other piece of plastic on top of THAT. Now press the top plate of the tortilla press down until your disk is roughly ⅛-¼” thick. No bigger. We want chewy, not gummy. (If you do not have a press, just roll the dough between the pieces of parchment paper or plastic.)

If you have a cast iron skillet, locate it now. If you don’t have one, put it on your wish list, and grab a regular skillet. Heat your skillet over medium heat. Brush in some avocado oil. Remove your dough disk from the plastic or parchment, and carefully place it in the oil. Brush the top of it with more avocado oil. While the first side is cooking, press the next dough ball. When the bottom of the tortilla is golden with a few brown spots, carefully turn it over. When both sides are cooked to your liking, remove the tortilla to a plate.

Repeat the process, adding oil each time until all eight tortillas are cooked to perfection, and just waiting to be stuffed into your mouth.