In a large bowl, whisk together the masa and salt.

Add 2 cups of water and mix together with your hands until a ball forms. It should feel slightly sticky and not too dry. Add more water if needed.

*I added a little more than 2 cups of water because it was a very dry day.

Cover the dough with a damp paper towel or dish towel and allow to rest for about 20-30 minutes.

Line your tortilla press with wax or parchment paper and roll a medium sized ball. About 2 Tb worth.

Press tortilla into the press until it flattens and use the wax paper to gently peel it off.

Place tortillas on a damp kitchen towel and cover while you're making the rest.

Heat a large cast-iron skillet (or non-stick skillet) on medium and lightly brush with olive oil.

Cook tortillas in skillet for 2 minutes each side.

Keep warm in a lightly damp towel until ready.