- In a bowl, combine the flour and salt. Make a well at the centre of the flour and pour in the water. Mix with a fork until smooth. The mixture should be wet but not sticky. If it is sticky, add 1 tbsp of flour at a time. Cover and let rest for 30 minutes.
- Cut the dough into 8 equal pieces. Roll each piece into a ball.
- Place one ball of dough at a time in a large freezer bag and flatten with the bottom of a pot or a plate. Press firmly into a 5-inch (12.5 cm) disc (see note). You can also use a tortilla press. Place the discs of dough on a baking sheet without letting them touch.
- Heat a large non-stick skillet over medium-high heat. Cook 2 discs of dough at a time in the hot skillet for 30 seconds. Using a spatula, flip the tortillas over and cook for 30 seconds. Small bubbles should be visible in the dough. Flip the tortillas over once again and cook for 30 seconds or until they start to puff up. Flip the tortillas one last time and cook for another 30 seconds. The tortillas are cooked when they are puffed up and lightly browned. If they do not puff up, turn the heat down and cook a little longer.
- Set the tortillas aside on a plate. Cover with a clean, dry dishcloth to keep warm and to prevent from drying out until ready to serve.
- The tortillas will keep for 2 days in a resealable bag at room temperature.
Masa harina is processed differently from regular corn flour. Masa harina is fundamental to the success of these tortillas. It is available in Latin American specialty shops and some supermarkets.
The dough is delicate but should not stick to the freezer bag. If it does, there is likely too much water in the dough. Simply place the dough in a bowl and add a little bit of flour at a time (as indicated in step 1).