Step 1

Add 2 cups Masa Harina and 1/2 teaspoon salt to a mixing bowl.  Add 1 cup of the warm water and stir until the water is absorbed.  Add the rest of the water incrementally until the flour melds into a dough.  Use your hands to knead the dough into a cohesive ball.

Step 2

If the dough is sticking to your hands simply add a few sprinklings of Masa Harina to dry it out. Conversely, if the dough is still crumbly then you can add splashes of water until it becomes cohesive.

Step 3

Separate the dough into golf ball sized chunks, this will make tortillas approximately 4 inches across.

Step 4

Flatten the dough balls using a flat bottomed pan or a tortilla press. Be sure to line each side of the dough ball with plastic or Ziploc pieces. I usually just cut off the top of a gallon sized Ziploc bag and then make slits down the sides, leaving it connected at the bottom.

Step 5

Heat a skillet or comal to medium-high heat.  (Lately I use a tad over medium heat on my stove and this will have brown spots forming in about 60 seconds.)

Step 6

Add a tortilla to the skillet and flip it after 10 seconds. Then cook each side for about a minute or until light brown spots are forming on the underside.

Step 7

Continue cooking the rest of the tortillas. I usually put one in the skillet and flatten the next one to expedite the process. Once cooked you can keep them warm by wrapping them in a tea towel or using a dedicated tortilla warmer. Serve immediately.

Step 8

Store leftovers tortillas in an airtight container in the fridge. To reheat, cook them in a dry skillet over medium heat until warm and crispy.