Corn Tortillas - cooking recipe

Ingredients

3 cups tortilla flour (masa harina)
1/2 teaspoon salt
1 1/2 - 2 cups lukewarm water

Preparation

Measure the flour into a bowl.
Add the salt and the lukewarm water to the flour, adding the last 1/2 cup of water slowly until you have the right consistency.
Mix the dough together with a fork or wooden spoon until it forms a ball.
Knead the ball of dough until it's smooth and not sticky.
Cover the dough ball with a towel to retain moisture and set aside for 1 hour.
Break off pieces of dough from the main dough ball and roll them in 1 1/2-inch balls.
Place a piece of heavy plastic wrap on the tortilla press, put a dough-ball in the center of the tortilla press and cover it with another piece of heavy lastic wrap. Bring down the top of the tortilla press and push the handle down.
Open the press and carefully remove the plastic wrap from the top of the tortilla dough.
Slide your hand under the tortilla and flip it over to your other hand. This makes it easier to remove the plastic wrap.
Repeat the process until you have made tortillas from all of the dough.
To cook the tortillas: Preheat cast iron griddle (comal) or cast iron skillet and when it's very hot, place a tortilla on it. Flip the tortilla over when it begins to get dry around the edges. Cook it until it begins to puff up on the top. Tap the tortilla with your fingertips lightly to make it puff evenly. Allow it to cook for 1 1/2 to 2 minutes before removing the tortilla from the heat. Wrap the tortillas in a clean towel or napkin and serve with your favorite food.