Make the Dough: In a medium bowl, combine the masa harina and salt. Gradually pour in the warm water, mixing with your hand until a shaggy dough forms.
Knead for 1-2 minutes in the bowl until the dough is smooth and holds together. It should feel firm and moist, like play-doh. If it's too crumbly, add more water, one tablespoon at a time.
Portion and Roll: Divide the dough into 12 equal pieces and roll each into a smooth ball.
Cover the dough balls with a damp kitchen towel to prevent them from drying out while you work.
Press the Tortillas: Open your tortilla press and line it with two pieces of plastic (a cut-up zip-top bag works perfectly).
Place a dough ball in the center, cover with the top piece of plastic, and close the press. Press the handle down firmly but gently to flatten the dough into a 6-inch circle.
Cook the Tortillas: Preheat an ungreased cast-iron skillet or griddle over medium-high heat until a drop of water sizzles and evaporates instantly.
First Flip: Carefully peel the plastic off the tortilla and place it on the hot skillet.
Cook for 30-40 seconds, until the edges begin to dry and lift slightly.
Flip the tortilla.
Second Flip & Puff: Cook the second side for another 30-40 seconds.
Flip it one last time. The tortilla should puff up in the center. You can gently press on the puff with a spatula to help it cook evenly.
Cook for another 15-20 seconds.
Keep Warm: As each tortilla is cooked, transfer it to a tortilla warmer or a plate lined with a clean kitchen towel. Stacking them and keeping them covered is crucial, as the trapped steam will keep them soft and pliable.
Serve: Enjoy your fresh, warm tortillas immediately with your favorite fillings, or simply with a little butter and salt.
Don't overcook your tortillas, or they will become stiff and brittle. About 1. 5 to 2 minutes total cooking time is all you need.
