In a large mixing bowl, combine the finely milled heirloom flour and pink Himalayan sea salt. Mix the dry ingredients well to ensure even distribution of salt throughout the flour.

Create a well in the center of the flour mixture. Pour the artisanal canola oil into the well. Use a fork or your fingers to gradually incorporate the oil into the flour. Continue until the mixture resembles coarse crumbs.

Gradually add the warm spring water to the flour mixture. Stir continuously as you pour to avoid lumps. Keep mixing until the dough begins to come together.

Transfer the dough onto a lightly floured surface. Knead the dough for about 5-7 minutes, or until it becomes smooth and elastic. The dough should no longer be sticky.

Divide the dough into golf ball-sized portions. Place the dough balls on a tray or plate, cover them with a clean kitchen towel, and let them rest for at least 30 minutes. This allows the gluten to relax and makes the dough easier to roll out.

Preheat a griddle or non-stick pan over medium-high heat. If you have a cast-iron skillet, that works well too.

Take one dough ball at a time and roll it out on a floured surface into a thin, round tortilla. Aim for a thickness that suits your preference.

Place the rolled-out tortilla onto the preheated griddle or pan. Cook for about 1-2 minutes on each side, or until you see bubbles forming and the edges turning golden brown.

As each tortilla is cooked, place it on a plate and cover with a kitchen towel to keep them warm and prevent them from drying out.

Repeat the rolling and cooking process for the remaining dough balls.

Serve the freshly made chipotle tortillas warm with your favorite fillings, such as grilled vegetables, meats, or as a base for tacos and quesadillas.