Homemade Corn Tortillas From Masa to Masterpiece

Instructions:

1. In a large bowl, combine the masa harina and salt (if using). Gradually add the warm water, mixing with your hands until a soft, pliable dough forms. Knead the dough for a minute or two until smooth. Adjust water as needed; dough should be moist but not sticky.
2. Cover the dough with a damp cloth or plastic wrap and let it rest for at least 15 minutes.
3. Divide the dough into 12 equal-sized balls. Place one dough ball between two pieces of plastic wrap or parchment paper in the tortilla press. Press firmly and evenly to create a thin, round tortilla.
4. Heat a cast iron skillet or griddle over medium-high heat. Carefully peel the tortilla from the plastic wrap. Place the tortilla on the hot skillet and cook for about 30-60 seconds per side, or until slightly browned and lightly puffed. Flip at the first sign of browning.
5. As tortillas are cooked, stack them in a clean kitchen towel to keep them warm and pliable.