In a large bowl (stand or hand mixer) add the flour, salt, and fat. Blend until the texture of wet sand.

Slowly add the warm water (¾ cup or 180ml at first) and continue mixing until the dough is smooth, about 3 minutes. You may need more water, depending on your climate. Add a little more at a time until the texture of the dough is tacky, but not sticky.

Remove the dough from the bowl and place it on a sheet of plastic wrap. Wrap well and refrigerate for at least 1 hour, or up to one week.

When ready to make tortillas, remove the dough from the refrigerator, pinch off a ball the size of a ping pong ball for 6-inch, large golf ball for soft taco size, or a small baseball for large burrito size.

Roll on a well-floured counter or a parchment circle one way out from the center, move the dough a quarter turn and roll out from the center again. Continue doing this rolling and moving the dough until you have the desired thickness and size of tortilla.

Heat a dry skillet or griddle over medium high heat (or high heat for cast iron).

Carefully add tortilla, cook on one side for about 20-30 seconds (or until you start seeing little bubbles).

Flip using a spatula and cook for an additional 20-30 seconds on the other side. If large air bubbles form, you can pop them with the corner of your spatula if you'd like.

Remove the tortilla from skillet and wrap it in a tea towel to keep warm until all the tortillas have been cooked. Serve warm or at room temperature.