corn tortillas

pour in a large mixing bowl, combine the masa harina and salt. gradually add the warm water, mixing with your hands until a soft, pliable dough forms. adjust with more water if the dough is too dry, or a bit more masa harina if it's too sticky. cover the dough with a damp cloth and let it rest for 10-15 minutes, allowing the masa to fully absorb the water. divide the dough into small balls, about the size of a golf ball. you should have 12-15 balls. using a tortilla press or two flat surfaces like baking sheets with parchment paper, press each ball between plastic wrap or parchment paper into a round tortilla, approximately 6 inches in diameter. heat a dry skillet or griddle over medium-high heat. once hot, carefully place a tortilla on the skillet. for about 30 seconds to 1 minute on each side, until it begins to puff slightly and develops light brown spots.