Corn Tortillias

2  cups		Masa Harina
1-1/2  cups		Hot Water
1  dash		kosher salt

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Place masa and salt in a large bowl; whisk well to combine. Slowly pour in water; stir well to combine with a wooden spoon to form a dough. (The dough should be firm and neither too dry or too sticky. It should feel a little bit springy to the touch.) Drape dough with a damp kitchen towel (or plastic wrap) and let it sit, about an hour, so that dough can fully absorb the water.
Preheat a large cast iron pan or griddle over medium heat. Roll dough into an even rope about 1-in thick; cut evenly into 16 pieces (it’s easiest to cut the rope in half and then cut each half in half so you have four smaller pieces – then cut each piece into 4 equal pieces). Cover dough pieces with a damp kitchen towel (or plastic wrap).
Cut a 6-inch circle out of a plastic zip-close bag (since the bag has 2 sides, you will end up with 2 circles). Or use parchment or wax paper. Place one piece of plastic on bottom of a tortilla press. Roll a piece of dough into a small ball; place it on top of the plastic. Press it down gently with the heel of your hand; cover with second piece of plastic. Press tortilla press down to flatten dough into a tortilla.
Gently peel one piece of plastic off of tortilla; invert tortilla onto your hand. Gently peel off second piece of plastic; place tortilla onto your hot skillet. Cook until underside is very light golden brown and top looks nice and cooked through, about 45 seconds. Flip tortilla and cook until second side is cooked through, about 15 seconds. Repeat process with remaining dough. Keep tortillas warm in a cloth-lined basket or a tortilla warmer; serve immediately.
Serving size: 1 tortilla