In a large bowl, mix the masa harina and salt.
Gradually add the warm water, stirring until the dough comes together. It should be soft but not sticky. If it’s too dry, add more water a little at a time.
Divide the dough into small balls, about the size of a golf ball.
Using a tortilla press (or rolling pin), flatten each ball between two sheets of plastic wrap to form a thin round tortilla.
Heat a dry skillet or griddle over medium-high heat. Cook each tortilla for 1-2 minutes per side, until slightly golden and cooked through.
Wrap the cooked tortillas in a clean towel to keep warm.
