Easy Homemade Corn Tortillas

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   1. Measure the masa and add it into a large bowl. Stir in the salt, and then slowly drizzle in the measured water while stirring with the wooden spoon. Form it in a ball with your hands, then cover it with plastic wrap and let it relax for 30 minutes to activate the instant masa.

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   2. After 30 minutes, divide the dough into 16 portions and form them into balls. Preheat a skillet or large frying pan to medium-high heat. Press a ball of dough into a tortilla (you can roll it with a rolling pin, use your hands or use a tortilla press, which I did), then turn the tortilla out onto the preheated griddle. Let it cook for about 30-45 seconds or until the bottom has brown spots and the edges are curving away from the griddle. Turn it over and let it cook for another 30-45 seconds, then use a pancake turner or large spatula to transfer it to a plate and cover with a towel to keep warm.

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   3. Keep repeating the process of pressing out the tortillas, frying them, and transferring them to a plate until all 16 tortillas are finished. Serve warm.

No additional tips available.