2 cups masa harina (Mexican corn flour)
2 tsp Kosher salt
2 Tbsp rice bran oil or butter
1 1/4 cups warm water
  • Cast-iron grill plates or non-stick pans
  • tortilla press
  • tortilla warmer
Mix together all ingredients to form a soft dough. Cover and let rest for 30 minutes. Use a small scoop to portion and roll into balls. Flatten in a plastic-lined tortilla press. The tortilla should be thin and round. Cook over medium heat on a comal or non-stick skillet for about 2 minutes per side. Keep warm in a tortilla basket. (You can microwave the tortillas uncovered in the warmer for 30 seconds to soften further.)