Place the dry ingredients into a mixing bowl and stir to combine.
Add in the eggs and water and mix well. Place in the fridge to rest for 15 minutes then shape into a ball with your hands.
Cut into 4 and roll into 4 smaller balls.
Place 1 ball between 2 sheets of parchment paper and flatten with your hands. Then, roll thinly using a rolling pin to about the thickness of a coin.
Remove the top sheet of greaseproof paper.
Take a saucepan lid with a diameter of apx. 6 inches (or 15cm). Place lid on the rolled dough and cut around it using a sharp knife. Remove the cutoffs from the edges. Repeat for the rest of the dough balls then re-roll the cut offs to make 2 more tortillas.
Heat a little coconut oil or olive oil in a frying pan over a medium heat. Fry each tortilla for about 45 seconds per side, or until golden.
Repeat for all the remaining tortillas.
Storage: 3 - 4 days in an airtight container in the fridge or freezer for 2 months.