Mix the masa

• Combine the masa harina and salt in a bowl.
• Add the warm water gradually and mix until a soft, smooth dough forms that doesn't stick to your hands.

Shape the balls

• Roll the dough into equal balls the size of a golf ball.
• Keep them covered so they don't dry out.

Press the tortillas

• Place a dough ball between two sheets of plastic in the tortilla press.
• Press down firmly and evenly until thin and round, with no holes.

Cook on the comal

• Heat the comal over medium-high heat until very hot.
• Lay the tortilla on the comal and cook until it starts to puff and release.
• Flip and cook the other side until lightly browned.

Keep warm and serve

• Stack the cooked tortillas in a clean cloth to keep them warm.
• Serve hot.