Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Measure out the masa, salt and water.

Combine masa harina and salt in a mixing bowl. Add 1 cup of warm water and stir until the water is absorbed.

Add the rest of the water until the flour melds into a soft dough. Use your hands to Time for a dough a massage. Kneading is as simple as pushing the dough away from you with the heel of your palm, folding it over itself with your fingers, and pulling it back. This process helps develop gluten & gives a nice chewy texture.knead the dough into a ball. If the dough is sticking to your hands, add a bit of masa harina to dry it out.

Separate the dough into golf ball sized chunks. Flatten the dough balls using a tortilla press or a flat bottomed pan. Be sure to line each side of the dough ball with plastic or ziploc pieces.

Heat a skillet to medium-high heat. Add a tortilla and flip after 10 seconds. Then cook each side for 1 – 2 minutes. Keep wrapped in a dry, clean cloth to finish.