Easy Homemade Corn Tortillas

1. Measure the masa and add it into a large bowl. Stir in the salt, and then slowly drizzle in the measured water while stirring with the wooden spoon. Form it in a ball with your hands, then cover it with plastic wrap and let it relax for 30 minutes to activate the instant masa.

2. After 30 minutes, divide the dough into 16 portions and form them into balls. Preheat a skillet or large frying pan to medium-high heat. Press a ball of dough into a tortilla (you can roll it with a rolling pin, use your hands or use a tortilla press, which I did), then turn the tortilla out onto the preheated griddle. Let it cook for about 30-45 seconds or until the bottom has brown spots and the edges are curving away from the griddle. Turn it over and let it cook for another 30-45 seconds, then use a pancake turner or large spatula to transfer it to a plate and cover with a towel to keep warm.

3. Keep repeating the process of pressing out the tortillas, frying them, and transferring them to a plate until all 16 tortillas are finished. Serve warm.