Almost-From-Scratch Corn Tortillas

• 1 1/2 cups masa harina
• 1/4 teaspoon salt
• 2 tablespoons vegetable oil, lard or butter
• About 1 cup hot water, or more as needed
• Flour for kneading

1. Combine the masa and salt in a bowl; stir in the oil.
2. Slowly stream in the water while mixing with your hand or a wooden spoon until the dough comes together into a ball.
3. Turn the dough onto a lightly floured surface, and knead until it is smooth and elastic just a minute or two.
4. Wrap in plastic, and let it rest at room temperature for at least 30 minutes or up to a few hours.
5. Break off pieces of the dough (youre shooting for 12 to 16 tortillas total), and lightly flour them.
6. Put them between 2 sheets of plastic wrap, and press them in a tortilla press, or roll them out or press them with your hands to a diameter of 4 to 6 inches.
7. Begin to cook the tortillas as you finish pressing or rolling them.
8. Put a large skillet, preferably cast iron, over medium-high heat for 4 to 5 minutes.
9. Cook the tortillas, 1 or 2 at a time, until brown spots appear on the bottom, about a minute.
10. Flip, and do the same on the other side.
11. Wrap the cooked tortillas in a towel to keep them warm; serve immediately, or cool and store tightly wrapped in the fridge for a few days.

masa harina, salt, vegetable oil, water, flour

Taken from cooking.nytimes.com/recipes/1016122 (may not work)