Corn Tortillas

1. Combine masa and salt in a large bowl, mix well and add the water
2. Mix well until it starts to come together, then knead with your hands until you get a soft, smooth dough (it should feel like ‘play dough) then roll into one ounce balls and cover with a damp kitchen towel for 10 minutes See note
3. Put a ball of dough between 2 sheets of parchment paper or a cut open ziplock bag, and use either a tortilla press or a couple books to flatten into a 6-inch round
4. Heat an un-greased cast iron griddle, pan or large non-stick pan over medium-high heat
5. Gently lay one of the tortillas into the pan, and cook about a minute and a half or so on each side, flippping until just beginning to brown

Note - When you roll it into a little ball, you don't want any cracks, so if the dough is too dry, add more water a tablespoon at a time. If too wet, add more masa a little at a time.