In a medium bowl, combine the masa harina and salt. Gradually add the water while mixing with your hands until the dough starts to come together.
Once the mixture forms a dough, knead it in the bowl for about 1-2 minutes until smooth and pliable. The dough should feel soft and moist but not sticky. If it’s too dry, add a little more water; if too sticky, add a small amount of masa harina.
Divide the dough into equal portions (as per servings). Roll each portion into a ball.
Place each dough ball between two pieces of plastic wrap or parchment paper. Using a tortilla press (or rolling pin), flatten the dough into a thin round tortilla, about 5-6 inches (12-15 cm) in diameter.
Heat a dry skillet or griddle over medium-high heat. Place one tortilla on the skillet and cook for 30-45 seconds on the first side, until brown spots start to appear and the edges begin to lift. Flip and cook the other side for an additional 30 seconds. Repeat with the second tortilla.
Wrap the cooked tortillas in a clean kitchen towel to keep them soft and warm while you cook the remaining dough balls (if making more).
