Grate the frozen butter into the flour mixture. (If your butter isn’t frozen, try to cut the butter into small pea-sized pieces for easier mixing.) Mix well.
Add the hot water to the bowl and mix well. Dough will not be sticky, it should be pretty dry. Once the dough is mixed well, knead for about 3-5 minutes.
Remove from bowl and cut the dough into 12 equal-sized pieces and roll into small balls. Cover with a damp towel for 15 minutes to let the dough rest.
After: Heat a skillet over medium-high heat. Roll each ball of dough into a circle about 6-10 inches across. (You can roll a few, start cooking, and continue rolling as you go.)
Grease the pan with coconut oil and cook each tortilla, one at a time, for about 40 seconds on each side.
NOTES: If you want a richer flavor, use 1/2 cup oil or butter. You can also mix in spices such as cumin, cilantro, garlic, or whatever you may like! I don’t normally need any flour on my cutting board when rolling because my dough is normally pretty dry, but if you decide to double up on the oil, just eliminate the extra water and don’t add any additional flour to the dough. You will probably need flour for rolling out the tortillas though. Adjust with more or less flour or water as you see fit!