Place masa, water, EVOO and salt into TM bowl and blend 6 sec/speed 6. Knead 3 min/Interval/dough setting.
Divide dough into 14-16 balls about the size of a small plum.
If you have a tortilla press, press each ball into a tortilla and set aside with a piece of baking paper between each tortilla.
Preheat a large flat frypan on a medium heat for at least 10 minutes.
Use 1 tsp coconut oil per tortilla. Increase the heat to medium high and fry each tortilla for about 30-40 sec per side. They are quite delicate before cooking, so be gentle when turning.
Place onto a plate with baking paper between each one and keep warm until use. Or wrap in foil, keep in the fridge and then pop into a medium high oven for about 10-15 minutes to reheat before serving.
Coconut oil is not used generally in Mexican cuisine, but its high smoke point certainly works well to prevent sticking. You can use any oil of your choice.