Corn Tortillas

Directions

1. 1
   Stir the masa and salt together. Pour in the warm water and stir until combined and smooth. When you poke a finger into the dough, the impression should stay.
2. 2
   Cover with plastic wrap and let rest for at least 30 minutes. Divide and roll into 12 balls. Cover and let rest for 15 minutes or more.
3. 3
   Heat a cast iron skillet or comal until very hot. Roll dough ball in just a bit of masa. Line a tortilla press with a sheet of waxed paper. Quickly press each ball with the press. Peel from the waxed paper and place on the hot skillet.
4. 4
   Cook for 1-2 minutes per side. The edges may show a bit of golden brown. Remove from the pan and place inside a folded dishtowel. Repeat with the remaining dough, stacking all of the tortillas inside the dishtowel.
5. 5
   Serve warm.