Tortilla press

1-quart zip-top bag or layers of thick plastic

Cast-iron griddle or skillet (see note)

Clean kitchen towels

To prepare the tortilla press, cut the zip-top bag open along the sides, open the tortilla press, and lay the opened bag on top. (The plastic can be reused indefinitely; just wipe it clean of any dough after each use.)

Using a spatula, mix the masa harina and salt together in a mixing bowl. Pour in the water and stir to combine.

Using your hands, knead the dough for a minute or two in the bowl. The dough is ready when it's smooth, but no longer sticky, and easy forms a ball in your hand. The dough should feel a bit "springy," like Play-Doh.

If the dough absorbs all the water but is still dry and crumbly, add water a tablespoon at a time. If the dough feels sticky, paste-like or gummy, add more masa a tablespoon at a time.

If you have the time, cover the bowl with a towel and rest the dough for 15 to 30 minutes. This gives the masa time to fully absorb the water and improves the taste and texture of the tortillas. You can skip the rest period if you're in a rush.

Pinch off a few tablespoons of dough and roll it between your hands to form a ball roughly the size of a Ping-Pong ball. This will make roughly a 6-inch tortilla, and you can adjust the amount of dough you use to make larger or smaller tortillas.

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