CORN TORTILLAS

2-1/3 cups masa harina (corn flour)
1 tsp kosher salt
1-1/2 cups warm water

Mix the masa harina with the salt. Add 1 cup of warm
water slowly; stirring constantly. Knead the dough on
a lightly floured board, adding enough of the remaining
water by tablespoons until the dough becomes smooth,
firm and no longer sticky.

Divide the dough into 12 equal portions (makes 12 tortillas)
and form these into balls. Place the balls between waxed
paper and using a rolling pin, press into thin, round 5
inch diameter pancake-like shapes.

Cook on medium-high in an ungreased griddle or skillet
for approximately two minutes on each side. As you cook them,
stack on a large sheet of foil. Just before you are ready to
eat, preheat the oven to 300 degrees and warm the stack for
5 minutes.