In a small bowl, stir the salt into the warm water until it fully dissolves.
In a large mixing bowl, combine the flour and fat using a fork until crumbly.
Pour in most of the salty water and mix until a shaggy dough forms. Add more water if it feels dry.
Knead the dough on a floured surface for 2 to 3 minutes until smooth. Cover with a clean towel and let rest for 15 minutes.
Divide the dough into 10 equal pieces and roll each into an 8-inch circle using a rolling pin. Keep them as thin as possible.
Heat a dry skillet over medium-high heat. Cook one tortilla at a time for 1 to 2 minutes per side, until lightly browned and bubbled.
Transfer each cooked tortilla to a clean dish towel to keep warm. Repeat with remaining tortillas.
