In a large mixing bowl, combine the all-purpose flour and salt.
Add the chilled, smoked, rendered brisket fat (or your chosen cooking fat) to the dry ingredients. Use a fork or pastry cutter to cut the fat into the flour until it resembles coarse crumbs.
Gradually add the water to the mixture while stirring with a fork or a wooden spoon. Continue to mix until a dough forms. If needed, you can add a bit more water but do so sparingly.
Turn the dough out onto a clean, floured surface and knead it for about 2-3 minutes until it becomes smooth and elastic. If the dough is too sticky, you can sprinkle a little more flour as needed.
Divide the dough into 8 equal portions and shape each portion into a small ball.
Cover the dough balls with a clean kitchen towel or plastic wrap and let them rest for about 15 minutes. This rest allows the dough to relax and makes it easier to roll out.
After resting, roll out each dough ball one at a time into a thin, round tortilla, about 8-10 inches in diameter. You can use a rolling pin for this.
Heat a dry skillet or griddle over medium-high heat. When it's hot, place one of the tortillas in the skillet and cook for about 1-2 minutes on each side or until it puffs up slightly and has golden brown spots.
Transfer the cooked tortilla to a clean kitchen towel and cover it to keep it warm. Repeat the process with the remaining dough balls.
Add scrambled eggs, bacon, sausage, chorizo, salsa, or any breakfast item that fits!