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Makes 1 dozen 5- to 6-inch tortillas
- 2 cups masa harina
- ½ teaspoon salt
- 1¼ cups warm water, or more as needed
- Heat a dry griddle or heavy skillet over medium heat.
- In a large bowl, mix the ingrédients with a sturdy spoon or your hands until the dough is smooth and from a ball, the dough should be quite moist, but hold its shape.
- Add a little more water or masa harina, if needed, to achieve the proper consistency.
- Form the dough into twelve balls 1½ inches diameter.
- Cover the balls with plastic wrap to keep them from drying out.
- Place one ball of dough between the two sheets of plastic sold with the tortilla press, or use plastic sandwich bags.
- Press the ball in the tortilla press until it is flattened to the desired thickness, generally about one-eight inch.
- Carefully pull the plastic from the round of dough, and lay the dough on the hot griddle or skillet.
- Cook the tortilla for 30 seconds, flip it, and cook it for 1 minute the other side, then flip it back over to cook about 30 seconds longer on the first side.
- The tortilla will be speckled with brown flecks.
- Cover the cooked tortillas with foil to keep them warm while you shape and cook the remaining balls of dough.
- Serve the tortillas warm in a napkin-lined basket with butter or salsa, or reserve them for another use.