1.   Preheat the oven to 200 C or 400 F

2.   Place all the dry ingredients into a large mixing bowl

3.   Whisk together until all ingredients are well combined

4.   Pour the water into the bowl and stir with the dry mixture until well combined

5.   Add the melted coconut oil and mix to combine

6.   Knead the dough and form into a ball. Let rest 30 to 60 minutes before using

7.   Divide the dough into 6 or 8 balls. Place on a silicone mat or parchment lined work surface, flatten dough ball and cover with a layer of parchment paper. Use a rolling pin to roll dough to a thin layer

8.   Use a pot lid or plate to press out the shape (see FYI for sizes) and remove ragged perimeter

Tortillas: Oven method for all sizes

9.   Place/leave tortillas on silicone mat or parchment paper and slide onto a baking sheet. Place in middle position of oven and bake for 8 – 10 minutes until golden

10.   Remove from oven but leave on silicone mat/parchment paper until cooled to room temperature

11.   Place cooled tortilla on plate and repeat until you have all the tortillas baked

Tortillas: Skillet method

12.   Place a dry skillet over medium heat and, when hot, place 1 tbsp of unsalted butter to coat the skillet

13.   When butter is beginning to sizzle, place the tortilla in the skillet and fry for 1 to 2 minutes on the first side until the bottom appears done and has light brown patches

14.   Use a wide spatula and flip the tortilla. Fry for 1 to 2 minutes until done

15.   Remove from skillet and place on a plate to cool. Repeat until you have made all your tortillas

Hard Taco Shells

16.   Preheat the oven to 200 C or 400 F

17.   Follow directions in steps 1 to 8 but use a small lid, with a 15 cm or 6 in diameter for cut outs

18.   Cut out pieces of parchment paper, just a bit bigger than your hard taco shells. Place the parchment onto the rungs of the oven rack to cover 3 rungs. Press to crease into position (this will make it easier to place the dough on top)

19.   Place the taco shell cut out so that the center is over the three rungs lined with parchment and the sides hang down on either side. Repeat to hang the rest of the taco shells, about 4 – 6 per time

20.   Place rack just one or two rungs above center and bake for about 10 – 12 minutes

21.   Before removing rack from oven, set up 4 tall glasses as a stand for the oven rack. Remove the rack from the oven and place onto the glasses so that the bottoms of the shells are not touching the surface of your counter

22.   Leave in this position until completely cooled and shells have hardened

23.   If still a bit soft place crumpled aluminum tube or small containers to keep the opening from collapsing in and narrowing.

Hard Taco Cups

24.   Repeat steps 1 to 8

25.   Preheat the oven to 200 C or 400 F

26.   Use a small lid or large cookie ring to make cut outs

27.   Using a silicone muffin pan or parchment lined metal muffin pan, place the tortilla cut outs over the bottoms of the muffin pan cups and press into shape

28.   Place in the oven in middle rack position and bake for 10 to 12 minutes

29.   Remove and place pan onto the counter and let cups cool completely before removing