Tasty Homemade Soft Mexican Corn Tortillas

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

Gradually add in warm water, mixing with your hands to form a dough that is firm and springy when touched, not dry or sticky. If the dough feels dry, add more water, one tablespoon at a time.

Let the dough rest, covered with a kitchen towel, for about 5-10 minutes.

Divide the dough into approximately 15 equal-sized balls.

Use a tortilla press or a rolling pin to flatten each ball between two sheets of plastic wrap until they are about 1/8 inch thick and 6 inches in diameter.

Preheat a skillet or griddle over medium-high heat. Cook each tortilla for approximately 1 minute on each side, or until lightly toasted and little brown spots appear.

Keep finished tortillas warm in a kitchen towel while you cook the rest.

Serve immediately for the best taste, or store in a sealed plastic bag in the refrigerator.