In a medium bowl, combine the flour with the baking soda, sea salt, and chia seeds. Stir to combine, then add coconut oil.

Add the water, a little at a time, until you get a smooth, non-crumbly dough.

Grab a chunk of it, about 1 1/2 - 2" in diameter, and set it on a floured surface. Roll it out very thinly, less than 1/8".

While you're rolling, heat your frying pan on fairly high. Medium-high/high or 8 out of 10. Hot is important. Transfer the rolled tortilla to the pan.

Watch it, because it will cook in 10 - 20 seconds. Flip it as soon as you see bubbles, and cook another 10 - 20 seconds. Then remove from a pan to a plate. Wrap cooked tortillas in a towel to keep them warm.