In a large mixing bowl, combine masa harina and salt.

Gradually add warm water, mixing with your hand until the dough comes together.

Knead for about 2 minutes until it feels like soft Play-Doh. Add water or masa harina as needed for consistency.

Cover the dough with a damp kitchen towel and let it rest for 20–30 minutes to hydrate.

Divide the dough into golf ball-sized portions (1–2 tbsp each).

Roll into smooth balls and keep covered with a damp towel.

Place a dough ball between two pieces of plastic or parchment paper.

Press with a tortilla press or roll gently with a rolling pin into a 6-inch circle.

Heat a comal or skillet over medium-high heat. Ensure it’s hot before starting.

Place a tortilla on the skillet and cook for 30 seconds on the first side.

Flip and cook for 1 minute on the second side.

Flip again and cook for 30 seconds, pressing gently around the edges with a spatula to encourage puffing.

Transfer cooked tortillas to a tortilla warmer or wrap them in a clean kitchen towel.

Repeat with remaining dough balls.