• Combine all ingredients into a bowl. Stir together and let sit 20 to 30 minutes (until it's cool enough to handle).
• Form ingredients into a dough.
• Break off some dough into a golf-ball size and roll it in your hands. Use a kitchen scale for consistent size (30 grams is ideal). Repeat until you've rolled all the dough into balls.
• Using 2 sheets of parchment paper in your press, place each ball into the center on one sheet, squish it into a thick disk, then place other sheet on top. Press firmly. Resulting tortilla should be round and about 6" in diameter.

To make tortillas:

• Heat up a griddle or plancha to high heat.
• Press tortillas right before cooking (rather than pre-pressing them; otherwise you will need a large flat surface to keep them until ready to cook, and they are fragile until cooked).
• Place 1 or 2 tortillas on hot surface. Cook 30 seconds on one side, then flip to other side and cook another 30 seconds. Flip one more time and cook another 30 seconds. Remove to a plate covered with a clean towel.
• Repeat with all dough balls. Serve immediately.

To make tortilla chips:

• Preheat oven on bake (or convection bake) at 400℉/204℃.
• Warm up coconut oil gently until liquid.
• Lay tortillas out onto two half-sheet pans (6 will fit in one pan).
• Brush coconut oil onto each tortilla.
• With a dough cutter (or pizza cutter), slice tortillas into 8 pieces each.
• Bake 10 minutes, then rotate pans and bake another 10, or until golden brown. Mind the oven! They can go from brown to burnt quickly.
• Sprinkle generously with sea salt and serve immediately, or let cool, then store in an airtight bag.