Tortillas de Maiz

Method

Mix the masa harina with salt in a large bowl. Gradually add warm water, stirring until a soft, pliable dough forms that holds together but isn't sticky; adjust water as needed. Let the dough rest for 5 minutes to fully hydrate. Divide into 8 equal balls and flatten each between two sheets of cling film using a tortilla press or a heavy-bottomed pan to create thin, even discs about 15cm in diameter. Heat a dry griddle or heavy frying pan over medium-high heat until very hot. Cook each tortilla for about 30 seconds per side until light golden spots appear and the tortilla puffs slightly, then transfer to a clean tea towel to keep warm. Serve immediately whilst still pliable.