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1
Place fresh masa or masa harina mixture in large bowl.
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2
Add warm water to dough by tablespoonfuls as needed, kneading until dough is soft, smooth, and pliable but not sticky.
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3
Shape 3 tablespoons dough into ball for each tortilla and arrange on sheet of foil; cover with plastic wrap to prevent drying.
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4
Place 1 large griddle or skillet over medium-low heat; place second large griddle or skillet over medium-high heat.
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5
Cut two 8-inch rounds from 1 heavy-duty resealable plastic bag.
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6
Place 1 plastic round on bottom half of tortilla press; place 1 dough ball in center.
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7
Top with second plastic round.
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8
Close press, flattening dough to 5-inch round (about 1/8 inch thick).
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9
If tortilla thickness is uneven, lift dough round in plastic and rotate 180 degrees.
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10
Press tortilla lightly to even out.
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11
Peel off top sheet of plastic.
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12
Use bottom plastic round to transfer tortilla to 1 hand with part of tortilla dangling off; peel off plastic round.
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13
Hold hand with tortilla over cooler griddle.
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14
Let dangling portion of tortilla catch at front half of griddle and slowly sweep hand backward, easing tortilla onto griddle without wrinkling.
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15
Cook tortilla until it looks slightly dry at edges and starts to release from griddle surface, about 45 seconds.
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16
Lift tortilla with fingers and place, uncooked side down, on hotter griddle.
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17
Cook until brown spots appear on bottom, about 1 minute.
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18
On same griddle, turn tortilla over again.
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19
Cook until bottom browns and parts of tortilla puff up, about 1 minute longer.
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20
Transfer tortilla to cloth-lined basket and cover with cloth or wrap tortilla in large sheet of foil and keep warm in 250F oven.
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21
Repeat with remaining dough balls, adding tortillas to basket or foil packet.
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22
(Tortillas can be made 2 hours ahead.
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23
Wrap in aluminum foil.
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24
Rewarm in 300F oven 15 minutes.)
