Corn Tortillas

• 2 cups masa harina
• 1/4 teaspoon table salt
• 1 1/4 cups hot water, plus more as needed

1. In a large bowl, place the masa harina, salt, and hot water.
2. Mix with a spoon or your hands until a soft but not sticky dough forms, about 2 minutes.
3. If the mixture seems too dry when a small handful is squeezed together, add more water one tablespoon at a time.
4. Scoop out pieces of dough and roll them into balls about the size of a Ping-Pong ball.
5. Place the balls on a baking sheet or large platter and cover them with a damp cloth while you work to keep the dough moist.
6. Line a tortilla press with plastic wrap.
7. Set the press next to the stovetop.
8. Preheat a comal, skillet, or griddle over medium-high heat until hot.
9. Working with one ball at a time, place each ball on the press between the sheets of plastic wrap.
10. Use the handle to press and flatten the ball into a disk 5 to 6 inches in diameter.
11. Open the press and peel the tortilla off the plastic wrap.
12. Place the tortilla on the skillet and cook until the underside is browned in spots, about 1 minute.
13. Flip the tortilla and cook the other side 1 minute; the tortilla should puff up in the center.
14. Transfer to a cloth-lined basket and continue pressing and cooking tortillas, stacking them and keeping them covered, until all are cooked.
15. Serve warm.

masa harina, salt, hot water

Taken from www.epicurious.com/recipes/food/views/corn-tortillas-377920 (may not work)