Step 1

Combine 2 cups of masa harina and ½ teaspoon salt in a medium mixing bowl.

Step 2

Stir in 1 cup of warm water. Using your hands, start kneading the dough. Add the rest of the warm water. Test the dough by making a small ball and pressing it. If it crumbles, you need more water. If the ball melts with extra water, add more masa harina.

Step 3

Roll the dough into a tube, then cut it into 12-18 pieces, depending on how large you want the tortillas. I made 16 that are about 4 inches across.

Step 4

Form balls about the size of a large walnut. Cover the balls with a cloth to keep them moist.

Step 5

Cut two pieces of parchment paper to cover the bottom of the tortilla press and the top of the dough ball. Alternatively, place a plastic bag over the top plate of the press and lay another over the bottom.

Step 6

Place a dough ball in the center of the tortilla press, lay the parchment paper over the top, and press. (If using plastic, you don't need parchment paper).

Step 7

If you don't have a tortilla press, roll the dough between parchment or plastic or use a glass pie plate or casserole dish to make a flat tortilla.

Step 8

Preheat a cast iron or non-stick skillet over medium heat. When it's hot, add a tortilla. Let it cook for 1-2 minutes, checking for a few brown spots. Flip and cook on the second side for another 1-2 minutes. Repeat with the rest of the tortillas.

Step 9

Transfer each fresh tortilla to a plate and cover or wrap it in a dry cloth. Stack the tortillas as you cook them to keep them warm.