Corn Tortillas

1 cup masa harina (for more corn flavor & color, use 3/4 cup masa harina and 1/4 cup yellow or blue corn meal)
3/4 - 1 cup warm water
1/4 tsp salt

Stir together the flour and salt. Stir in 3/4 cup water to make a moist dough. Moist enough to stick together, dry enough to form a ball instead of sticky globs on your hands. knead it to make a smooth ball of dough. Wrap it in plastic wrap or a wet towel and let it sit for a few minutes to absorb its moisture. Knead in more flour or water if necessary after it has sat for a while. It should feel like playdough.

Preheat a frying pan over high heat, then turn it to medium.

Prepare a pressing folder by cutting open 3 edges of a plastic storage bag, or cutting a rectangle of baking parchment and folding in half into a square.

Form a small ball of dough, place on one half of the pressing folder, fold over the other half, and use a flat-bottomed plate to press the dough into a circle. Press the tortillas as thin as you can. Peel off the top half, flip the dough onto one hand and peel off the other half of the folder.

Cook them over medium heat until browned on each side.

I made them thicker than store tortillas and didn't try bending them, but I like the texture and flavor more that way.