Stir together the corn flour and sea salt. Pour in the water and avocado oil if using and mix until well combined. The dough should be the texture of play-dough.
Roll the dough into a ball and cover the bowl with a damp towel. Allow to sit for 5-10 minutes.
Divide the dough into 2 tablespoon portions and roll into balls. (See post for different sizes)
Place the dough ball inside the centre of a large ziplock plastic bag. Place on a flat, sturdy surface and use the back of a cookie sheet or flat bottomed skillet to push down evenly on it to flatten it.
Heat a large non-stick or seasoned cast iron skillet over medium-high heat. Place the flattened tortilla in and allow to cook for 30-45 seconds until starting to lightly brown. Flip and cook for 30 more seconds. Remove to a plate if using immediately or to a cooling rack if making ahead. Repeat with remaining.
Notes
LeftoversAllow tortillas to cool completely and store in a zip top bag at room temperature for up to 4 days or freeze for up to 3 months.