Mix the salt into the masa harina corn flour. Slowly pour the water into dough until firm and springy (not sticky or dry.) Let dough rest, covered under a clean kitchen towel, for 15 minutes to an hour.
Preheat griddle and divide dough into 1-2 inch balls (I like small tortillas, so I made them about the size of a ping pong ball). Press each ball between 2 pieces of wax paper or a cut up ziplock bag. You can either press the dough into a flat between the plastic into thin 4-6"circles, or use a tortilla press. If using the press, line it with the cut plastic bag (or wax paper) and press. If you are making tortillas in advance, I stop here, and store the flattened dough between wax paper in a large ziplock bag at room temperature overnight. Store one moistened paper towel in the bag to keep the tortillas moist.
When ready to cook, place flattened dough on heated (oil-less) griddle and cook for about a minute, until top of tortilla looks cooked. Flip and heat for a few more seconds.
Store tortillas between towels to keep them moist and pliable. Try to eat immediately.
These are super fun as breakfast burritos: with scrambled eggs, avocado, black beans, and salsa. Or try the lentil tacos or a delicious fish taco!