Easy Corn Tortillas: Authentic Homemade Flavor in Just 30 Minutes

Instructions:

1. Place the masa harina in a large mixing bowl and add the salt. Stir thoroughly to ensure the salt is evenly distributed.
2. Add the warm water gradually, stirring after each addition, until a firm dough just comes together. Adjust with more water if too dry or more flour if too sloppy.
3. Knead the dough on a floured surface for 5 minutes until smooth.
4. Divide the dough into 16 equal pieces, about 30g each, and cover with a clean tea towel to prevent drying out.
5. Preheat a non-stick frying pan over medium heat for 1 minute.
6. Press each dough ball into a thin circle, using either a tortilla press with plastic sheets or a heavy dish placed between plastic sheets.
7. Peel off the plastic carefully and place the tortilla in the hot frying pan. Cook for approximately 15 seconds, flip, and cook the other side for about 30 seconds until slightly browned.
8. Repeat with remaining dough, keeping cooked tortillas warm in a tortillada or between clean tea towels.