1 Cup masa flour (instant tortilla masa mix)

¼ teaspoon salt

1 1/2 Cup water

Stir flour and salt together and then mix in water and kneed, adding more water if needed. Allow the dough to rest 20 minutes to develop elasticity. Let the griddle heat up to medium high heat.  Meanwhile, divide the dough into 8 pieces and roll into balls. Use a tortilla press lined with wax paper to press the dough into tortillas. Carefully place on griddle; it should slightly sizzle. Cook for about 1 minute, just until translucent and edges appear slightly cooked. Flip to other side. As the second side cooks, the tortilla should puff up; it should be done in about 1 minute. As it finishes, place between linen kitchen cloth to keep warm so it doesn’t sweat or dry. Cook only those you are going to eat. Place the remaining dough balls in a plastic seal bag and refrigerate. Tortilla dough balls can be stored up to 3 days.

Note: various brands of tortilla flour can be found in the Mexican food section of your grocery store.