Dough: Mix masa harina and salt in a bowl. Add water, a little at a time, stirring to incorporate, until the dough comes together in a ball. It should be soft and come together, but not sticky. To tell if the dough is hydrated enough, roll a portion into a ball and squeeze it in your hand until it bulges at one end. If the portion that bulges out has cracks in the dough, it’s too dry. Drizzle a little additional water on the dough and knead it to combine. Cover the bowl of dough with a damp towel to keep moist, while you prepare the tortilla making station.

Form balls: Form dough into 40 gram size (about ping pong ball size). Heat dry griddle or skillet over medium-high heat.

Press: Place a piece of parchment paper on the tortilla press. Place dough ball on parchment and a second piece of parchment on top. Press down to flatten. (If you don’t have a tortilla press, use a heavy flat bottom skillet to press the tortilla flat).

Pro Tip: The edges of the tortilla should be smooth and round after pressed. If there are cracks, that means the dough is not hydrated enough. Dip your hands in water, roll dough back into a ball with your wet hands, and try again.

Cook: Remove parchment and place tortilla on hot skillet (450-500 degrees F). Cook for about 1 minute on each side, flipping once. Remove to a tortilla warmer, or a plate covered with a kitchen towel.