Corn Tortillas

2 cups Masa Harina
1.5 cups of warm water
1/2 teaspoon salt

1. Add Masa Harina and salt to a mixing bowl.  Add 1 cup of the warm water and stir until the water is absorbed.  Add the rest of the water incrementally until the flour melds into a dough.  Use your hands to knead the dough into a cohesive ball.  

2. If the dough is sticking to your hands simply add a few sprinklings of Masa Harina to dry it out. Conversely, if the dough is still crumbly then you can add splashes of water until it becomes cohesive.

3. Roll golf ball sized spheres, this will make tortillas approximately 10 cm across.

4. Flatten the dough balls using a flat bottomed pan or a tortilla press. Be sure to line each side of the dough ball with plastic bag squares. 

5. Heat a skillet or comal to medium-high heat. I like cast iron.

6. Add a tortilla to the skillet and flip it after 10 seconds. Then cook each side for about a minute or until light brown spots are forming on the underside.

7. Continue cooking the rest of the tortillas. Once cooked you can keep them warm by wrapping them in a tea towel or using a dedicated tortilla warmer. Serve immediately.