Ingredients
3 cups masa harina (instant corn masa flour), such as Maseca
1 teaspoon fine sea salt
3 tablespoons vegetable oil, such as corn
Preparation
In a bowl, mix masa, salt, and oil with your fingers, working oil into flour. Slowly add 3 cups water; stir with your hands to combine. Knead dough until it comes together in a smooth ball and no longer sticks to your hands. If it’s too dry or wet, add water or masa by the tablespoon.
Cut two 6- or 8-inch rounds (matching your press size) out of a plastic bag (to keep dough from sticking when you press it). Heat a nonstick griddle or cast-iron pan over medium, 10 minutes.
Roll a golf-ball-size piece of dough between your palms; gently press flat. Place one plastic round on the bottom of the press and the other on top of dough; press firmly. (Or roll dough between plastic rounds with a rolling pin.) Remove top plastic, slip tortilla into one hand, then flip onto other hand. Peel off bottom plastic and flip dough onto griddle.
Cook tortillas until golden in spots, 1 to 2 minutes. Flip; cook 1 minute more. Transfer to a clean kitchen towel; keep covered. Repeat with remaining dough. Tortillas can be refrigerated in a resealable bag. To reheat, wrap in a damp paper towel and microwave until warm.
