Place flour and charcoal into the Thermomix bowl and blend 10 sec/speed 8. Add duck fat and salt into TM bowl and blend 6 sec/speed 6.
Add hot water and knead 1 min/Interval/dough setting.
Push together into one piece of dough, hand kneading as necessary until smooth.
Wrap in cloth or Silpat mat and allow to rest 30 minutes at room temperature.
Heat a flat frypan, without any oil, to a medium heat.
Divide dough into 12 pieces and roll each into a ball.
Roll each one into a large flat round and dry fry on both sides until puffy and golden.
Keep wrapped in a tea towel until ready to use.
Preheat oven to 150°C and line 4 trays with baking paper.
Cut the tortillas into wedges, or triangles. Lay on the prepared trays.
Put EVOO into a small bowl and stir, brush generously onto the triangles. Sprinkle with salt.
Bake for up to 30 minutes until crisp and just golden. They will become more crispy after they cool down. If they soften up after keeping them, just return them to the oven for a few minutes before serving.