Mix the Dough:

In a large bowl, combine the masa harina and salt. Gradually add the warm water while mixing with your hands until a soft, pliable dough forms. It should feel like soft playdough—not too dry or sticky. Add a tablespoon of water at a time if it feels too dry.

Rest the Dough:

Cover the bowl with a clean towel or plastic wrap and let the dough rest for 20 minutes. This allows the masa to fully absorb the water.

Shape the Tortillas:

Divide the dough into 12 equal pieces and roll them into balls. Cover them with a towel to prevent drying out. Using a tortilla press lined with plastic (or two sheets of parchment), flatten each ball into a thin 6-inch circle. Alternatively, use a rolling pin or press between heavy books.

Cook the Tortillas:

Heat a dry skillet, griddle, or comal over medium-high heat. Cook one tortilla at a time for about 45 seconds on the first side, flip and cook for 60–90 seconds on the second side until brown spots appear, then flip once more for 30 seconds. The tortilla may puff—this is a good sign!

Keep Warm:

Transfer the cooked tortillas to a clean towel and wrap to keep warm and pliable. Continue with the remaining dough.

Serve:

Serve warm with tacos, enchiladas, or as a side to any meal. Store extras in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.