Mix salt and masa harina in a bowl, then pour in the water

Using your hands, start to mix and knead the dough together

The dough will feel crumbly at first but given a few minutes should come together as a firm ball that’s heavy for its size

If dough seems a little dry or remains crumbly, carefully add a little water at about a teaspoon at the time, a little really goes a long waty.

After a few minutes of kneading, the dough should have the consistency and feel of damp clay

At this time, stop kneading and cover the dough with a damp towel.

Working quickly and keeping the dough covered when not handling, split dough into about 12 small pieces and roll into the size of a ping pong balls.

Place these smaller balls in a separate bowl, likewise covered with a damp towel.

Once dough is portioned, one by one roll or press each individual ball into a flat tortilla about 10 cm in diameter.

Immediately transfer tortilla to pan and cook about one minute per side or until toasty, well browned and fragrant.

Keep your cooked tortillas neatly stacked and wrapped in a (dry) kitchen towel while you press and cook remaining tortillas.