In a bowl, mix masa harina and salt. Add warm water and stir until a dough forms. Cover and let it rest for 10 minutes so the flour can fully hydrate.

Knead the dough until smooth and soft. It should feel like soft play-dough and not stick too much to your hands. Cover and let it rest for another 20 minutes.

Test the dough by rolling a small ball and pressing it flat. If the edges crack, add a little more water and mix again until smooth.

Divide the dough into balls about 1.5 ounces each, roughly golf ball size.

Place each ball between two pieces of parchment paper and press using a tortilla press until thin and even.

Heat a skillet over medium-high to high heat.

Cook each tortilla for about 10 seconds on the first side, flip and cook for about 40 seconds, then flip again and cook another 30 seconds until lightly browned but still soft.

Stack the tortillas in a towel to keep warm while you cook the rest.