-
1
In a large bowl, place the masa harina, salt, and hot water.
-
2
Mix with a spoon or your hands until a soft but not sticky dough forms, about 2 minutes.
-
3
If the mixture seems too dry when a small handful is squeezed together, add more water one tablespoon at a time.
-
4
Scoop out pieces of dough and roll them into balls about the size of a Ping-Pong ball.
-
5
Place the balls on a baking sheet or large platter and cover them with a damp cloth while you work to keep the dough moist.
-
6
Line a tortilla press with plastic wrap.
-
7
Set the press next to the stovetop.
-
8
Preheat a comal, skillet, or griddle over medium-high heat until hot.
-
9
Working with one ball at a time, place each ball on the press between the sheets of plastic wrap.
-
10
Use the handle to press and flatten the ball into a disk 5 to 6 inches in diameter.
-
11
Open the press and peel the tortilla off the plastic wrap.
-
12
Place the tortilla on the skillet and cook until the underside is browned in spots, about 1 minute.
-
13
Flip the tortilla and cook the other side 1 minute; the tortilla should puff up in the center.
-
14
Transfer to a cloth-lined basket and continue pressing and cooking tortillas, stacking them and keeping them covered, until all are cooked.
-
15
Serve warm.
