1. Mix the flour with the fat/oil of choice by cutting it in with either a pastry cutter or a fork. You can even work it together with your hands. Mix until the fat/oil is well incorporated. and there are no large clumps.
2. Add water and acidic medium of choice. Mix together with a fork and make sure all the flour gets wet. You can use your hands and roll it around in the bowl to get all the flour.
3. Cover with plastic wrap and leave on your counter for 12-24 hours. I know if you’re new to this, it could seem weird or gross. Get over it! It won’t grow bacteria and make you sick, or grow legs and kill you in your sleep. I got over it. So can you.
4. After 12-24 hours, add the salt and work it in the dough with your hands by kneading about 5-7 times. Don’t overwork it—just mix until the salt is incorporated. Let the dough rest for 5 minutes.
5. Divide the dough into 8 pieces and heat a pan over medium-high heat.
6. Dust your counter top with arrowroot powder, and roll out a tortilla. Then cook it in an un-greased pan for about 30-40 seconds on each side. Slightly underdone is best.
7. Repeat for the remaining tortillas.
8. Eat warm or store in your fridge for up to 2 weeks. You can even freeze them for future use.