Measure out the solid coconut oil and add it to a small dish, transfer to the freezer for 5 minutes.

Add the flour and salt to the work bowl of a food processor. Using the steel blade, pulse to combine. Add the cold coconut oil and pulse until the mixture resembles coarse crumbs. Add the ice water and process until a cohesive dough forms.

Turn dough out onto a lightly floured board and knead until smooth, about 1 minute.

Cover the dough with a damp cloth and let rest for 10 minutes.

Tear off a portion of parchment paper and place it on a workspace. Heat a heavy skillet or griddle, over medium-high heat, cast iron is my choice.

Place rolled tortilla onto the prepared parchment paper, cover with a light cloth and proceed with the remaining tortillas. Keep the rolled tortillas covered with the cloth until cooked. Do not stack the uncooked tortillas directly on top of each other, parchment paper between them will prevent them from sticking to each other.

Place one rolled tortilla on the griddle and cook until bubbles form on the top and the bottom side has lightly browned spots, 15-30 seconds. It may be necessary to adjust the temperature of the griddle. Flip tortilla with a metal spatula and cook until the second side develops light browned spots, 15-30 seconds longer.

Transfer tortilla to a plate and cover with dishcloth. Keeping the tortillas covered with a cloth will trap the steam and keep them soft. Repeat with remaining balls of dough. Serve immediately while still warm.