In a large mixing bowl, add the flour, salt and fat. If you don't have rendered strained bacon fat, you can just use 4 tablespoons of butter. Cut all the ingredients together with a fork or pastry cutter until it looks crumbly.

Add about half the water and stir together. Keep adding water a little at a time until the flour is hydrated & begins to look shaggy.

Begin to knead the dough in the bowl making sure to gather all the bits. Keep kneading until the dough looks smooth and stretchy. It should feel pliable, soft, and easily tear away.

Divide the dough (preferably with a digital kitchen scale) into 45 gram pieces and roll into balls. About 11 balls. Or just try to divide the dough as equally as possible into golf ball sized portions.

Cover and let rest 10 minutes.

Preheat a well oiled griddle or comal to medium low heat (you want your griddle or pan really hot in order to cook the tortillas) while the dough is resting and you press the tortillas.

After the dough has rested take a dough ball and open your tortilla press.

Place the dough ball slightly off center between a large cut zipper storage bag. You can also use two pieces of regular plastic wrap or parchment paper. Close the press and press the handle down firmly. Open the press and peel the tortilla off placing it on a piece of parchment paper.

Continue until all the dough is used up.

Place a tortilla on the grill by flipping it over with the paper attached and upwards. Press down with a spatula until the dough cooks a little and you're able to carefully peel the parchment paper off.

Cook about a minute then check the bottom of the tortilla to see if you have those lovely brown marks. The tortilla is usually ready to flip when it puffs up also.

Cook about another minute on the other side then transfer to a clean towel or basket tortilla warmer to keep warm.