In medium size saucepan, over medium-low heat, gently melt fat. Remove saucepan from heat.
Add water and stir.
Add sea salt and both flours: tapioca and tiger nut. Stir with wooden spoon until well mixed.
Heat large skillet, preferably cast iron, over high heat. When hot, melt a small amount of fat in pan and spread it around thinly.
Place 2 ounces tortilla batter in middle of hot pan (a scant 1/4 cup). [See easy batter scoop I use in Recipe Notes. Use it slightly heaping.] Use offset spatula to spread batter into a round circle, (like a French crèpe). Don't worry about getting it perfect. It gets easier to spread them the more you do. The tortillas will be about 6" in diameter.
Cook on the first side about 90 seconds to 2 minutes, until sides and middle allow you to easily scoop under it and flip with metal offset spatula. Use spatula to flip. Cook an additional 60 seconds on second side.
Repeat with additional tortillas, reducing stove heat to medium. (Do not put fat in pan between each tortilla, only before the first one.) Cover tortillas with dish towel or upside down plate until ready to eat them, to keep them soft, moist and pliable.