In a large mixing bowl, combine the masa harina and salt.
Gradually add 1 1/2 cups hot water, and stir the mixture with a wooden spoon or silicone spatula until an evenly-mixed dough begins to form. I like to use my stand mixer, but using your hands works or a wooden spatula work great as well.
Knead the dough for 2-3 minutes in the until it is smooth and forms a ball. The dough’s texture should feel similar to Play-Doh.
If the dough feels too wet and is sticking to your hands, add in a bit of flour. If it feels too dry, add in more warm water.
Rest the dough. Cover the bowl with a damp kitchen towel and let the dough rest for 15 minutes.
Use a spoon or a medium ice cream scoop to portion the dough into a 2-tablespoon ball (about the size of a golf ball), then use your hands to roll the ball until it is nice and round.
Warm up your cast iron skillet using medium heat (or medium-high heat). I opt not to use olive oil or other forms of grease as they can make the tortillas crunchy.
Use a plate or tortilla press to flatten out the tortillas (be sure you have a piece of parchment paper, wax paper, or something between the dough and the hard surface, lest it stick). Be sure to place the dough at the center of the tortilla press (or plate).
Once the pan is nice and hot, gently peel the tortilla away from the paper and lay the tortilla flat in the skillet. Cook the tortilla for about 40-60 seconds on the first side before flipping it. Once cooked on both sides, transfer the cooked tortillas to a tortilla warmer or a bowl wrapped in a clean tea towel, so that the tortillas do not dry out. I usually stack my tortillas on a plate, they keep each other warm that way.
