Preparation

• Cut two 8-inch circles from a clean plastic grocery store bag or gallon-size zip-top bag; set aside.
• In a large bowl, combine the masa harina, 4 cups of the warm water, and the salt. Mix and knead with your hands until the dough is smooth and homogenous, adding more water 1/4 cup at a time as needed—the dough should feel like Play-Doh: flexible, soft, and smooth, not stiff. To test the dough, pinch off a bit, roll into a ball, and flatten between your palms. The dough should flatten easily, with few if any cracks forming around the edges. If deep U-shaped cracks form, add more water and test again.
• Divide the dough into 2-oz. balls (about the size of golf balls), keeping them covered with a damp towel while you shape them.
• Heat a large griddle over medium heat (or use two large skillets if you don’t have a large griddle). Use a tortilla press or the bottom of a wide, heavy pot to flatten a dough ball between the two pieces of plastic into a 6-inch tortilla of even thickness. Peel off the top piece of plastic, flip the tortilla over onto your hand, and carefully peel off the other piece of plastic.
• 耳光玉米到烤盘(这打破了一个y air bubbles) and cook, flipping once, until the surface is brown in spots and appears dry, 1 to 2 minutes per side. While the first tortilla cooks, shape and begin cooking another. Continue shaping and cooking the remaining tortillas in this manner. As they’re done, wrap them in a slightly damp dishtowel to keep them warm and flexible.

Make Ahead Tips

You can make the tortillas up to an hour before serving. Wrap them in a clean, slightly damp dishtowel, and then wrap the towel in foil. Keep warm in a 200°F oven.