Corn Tortillas

Add salt to dry masa harina. Mix masa with 1 1/3 to 1 1/2 C warm water . Mix in well and let sit for 10 to 15 minutes. Form into golf ball sized balls. Heat up a cast iron griddle over low-med heat, ungreased. You can also use a wok. Put each ball of masa between two pieces of wax paper and press down flat with a flat-bottomed pan or bowl (or tortilla press if you want to spend the money). You won't get it as thin as store bought tortillas, but they taste better a little thick. Pull off the wax paper off one side. Flip tortilla onto the curled fingers of your other hand (so that remaining wax paper is now face up), then very carefully peel off other wax paper. This might take some practise. If one corner doesn't work, start at the other. (If dough repeatedly sticks, you've used too much water. If dough repeatedly falls apart, you haven't used enough water.) Cook each tortilla on the griddle, first on one side , then the other. Don't let them get crispy.