Place the ball of dough on the plastic-covered tortilla press in the middle of the press. Fold the other side of the plastic bag over the top of the dough. Bring the top of the press down over the dough, then press with the handle to flatten the dough to about 1/8-inch thick. If the tortilla doesn't look quite even after pressing or you'd like it a little thinner, rotate the tortilla in the plastic and re-press.

Peel away the top of the plastic, flip the tortilla over onto your palm, and peel off the back of the plastic.

You can either cook the tortillas as you press them, or you can press all the tortillas and then cook them. Keep both the dough and the stack of pressed tortillas covered with clean towels. If you choose to press all the tortillas and then cook them, be careful when peeling each tortilla off the stack. They can stick to each other or break around the edges, especially the ones on the bottom.

Warm a large, flat cast iron griddle or skillet over medium-high heat. When ready, a few drops of water flicked onto the surface should sizzle immediately and you should be able to hold your hand an inch above the surface for just a second or two.

Gently position as many tortillas in the pan as will fit in a single layer without overlapping. Cook for 1 to 2 minutes, until the edges are starting to curl up and the bottoms look dry and pebbly. Flip and cook another 1 to 2 minutes on the other side. When done, both sides should be dry to the touch and beginning to show some brown, toasted spots.

As you take cooked tortillas off the griddle, stack them up and wrap them in a clean kitchen towel. The tortillas will be a bit dry and brittle just off the griddle, but will continue to steam and soften inside the towel as you finish cooking the rest of the batch.

Fresh corn tortillas are best when they're just off the griddle and still warm, but leftover tortillas are still very good. Let any leftovers cool completely, still wrapped in the towel, then put them in an airtight container or zip-top bag and refrigerate for up to three days.

To reheat the tortillas, dampen a kitchen towel or paper towel slightly and wrap the tortillas loosely. Microwave in 30-second bursts until the tortillas are warm and pliable. Eat immediately.

Recipe notes: If you cook the tortillas in stainless steel, brush it with a thin layer of oil between batches to help keep the tortillas from sticking. If you cook in a nonstick skillet, lower the heat to medium and cook the tortillas a little longer.

(Emma Christensen is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)