Corn Tortillas

Instructions

1. In a bowl combine masa harina and salt (if using). Add 1 to 1½ cups water; stir with a spatula or your hands to form a dough ball. Wet your hands and knead dough by hand 3 to 5 minutes or until dough is smooth and not sticky, adding more water as you knead if the dough seems dry. Divide dough into 12 equal portions and roll them into balls.
2. Cut a gallon-size resealable plastic bag along the seams to make two square sheets. Place one plastic sheet on a work surface. Dust it with masa harina and set one dough ball on top. Sprinkle dough with masa harina and place the second plastic sheet on top. Pat the plastic to flatten the dough, then use a rolling pin to roll dough into a 6-inch disk. Peel off the top sheet of plastic, flip the tortilla onto the palm of your hand, and remove the other plastic sheet.
3. Heat a nonstick skillet over medium. Place tortilla in heated skillet. Cook 2 to 3 minutes or until tortilla starts to look dry on top. Flip tortilla over and cook 2 minutes more or until tortilla starts to puff up.
4. Transfer cooked tortilla to a shallow bowl lined with a kitchen towel. Cover tortilla with the towel to keep it warm and soft. Repeat with the remaining dough balls, stacking finished tortillas in bowl as you go.