Corn Tortillas
2 cups instant corn flour (masa harina)
1/4 tsp salt
1 1/4 cups warm water, or as needed
Combine ingredients, mix thoroughly for about 2 minutes to form soft dough. If dough feels dry, add more water, 1 tablespoon at a time.
Divide the dough into 12 -16 balls, depending on size you want. Cover with a damp cloth to keep moist.
Use tortilla press or roll out tortillas to 6 inch (or desired size) circles.
Preheat ungreased skillet over med-high heat. Cook tortillas one at a time, about 50 seconds on each side. Cover with cloth napkin to keep soft and warm.
To make ahead of time - cool the tortillas, place in sealed plastic bag and store in the refrigerator for up to 1 week. To reheat for serving, sprinkle each tortilla with a few drops of water and heat on a preheated nonstick pan for 10-15 seconds on each side. Stack on a kitchen towel and wrap to keep warm until serving.