In a mixing bowl, combine the cassava flour and salt. Mix well to guarantee even distribution of the salt.

Add the fat to the dry ingredients and mix until the mixture becomes crumbly.

Gradually pour in the water, stirring continuously until the dough starts to come together. If the dough is too sticky, add more cassava flour; if it's too dry, add a little more water.

Gently knead the dough until it forms a coherent ball. Cover it with a damp cloth and let it rest for about 10 minutes.

Preheat a non-stick skillet or pan over medium heat. Divide the dough into equal portions and roll each portion into a ball.

Flatten each ball with your hands or a rolling pin to form a tortilla shape, about 1/8 inch thick.

Cook each tortilla in the hot skillet for about 5-10 minutes per side, or until golden brown and cooked through. Keep them warm in a clean cloth while you cook the remaining tortillas.