Handmade Soft Corn Tortillas

1. In a large bowl mix together the masa harina and the salt.
2. Add 1 ¼ cups of hot water and the coconut oil (or vegetable shortening). Stir with a wooden spoon until the dough comes into a smooth ball. It should not be sticky, and the dough will resemble play dough. If the dough is dry and crumbly add more water a tablespoon at a time. If the dough is sticky, add more masa a tablespoon at a time.
3. Wrap the dough in plastic wrap and allow it to rest for about an hour.
4. When the dough has rested, heat a skillet or a griddle over heat that is set between medium and medium-high.
5. Cut the dough into equal sizes, roll it into balls, and set on a tray. Lay a sheet of plastic over the dough balls while you work. (See note.)
6. If you have a tortilla press, use that to form the tortillas according to its directions. If you don’t have a tortilla press, the use of a large plate to form the tortillas makes for quick work. Take a sheet of plastic wrap (or wax paper) and lay it on a flat surface, place one of the dough balls in the middle and lay another sheet of plastic wrap (or wax paper) on top of the dough ball. Now take a large plate and press straight down using even pressure, until you have a tortilla the size you like, you may need to gently use a rolling pin to roll it to the perfect size.
7. Place the pressed tortilla onto the hot griddle or skillet. Cook for 2 to 3 minutes on each side. The outside of the tortilla will look dry, but the center will be pliable. Remove the cooked tortilla from the skillet and keep it warm. Wrapping them in a clean towel works fine, or if you have a fancy tortilla dish use that.
8. While the first tortilla is cooking, you can roll out the next one. It goes quite quickly.

Note: To make 6 inch tortillas cut the dough into 9 equal pieces. For thinner 6 inch tortillas, cut the dough into 10 or 11 pieces. For 4 inch tortillas, cut the dough into 12 equal pieces. For thinner 4 inch tortillas, cut the dough into 15 or 16 equal pieces.