Place flour in a bowl with a pinch of salt, then add 250ml warm water.
Mix with your hands to a soft pliable dough (2 minutes), adding more water or flour if necessary.
Form into a ball, cover with plastic wrap or a damp tea towel and rest for at least 20 minutes.
Divide dough into 16 and roll each piece into a ball.
Line a tortilla press (see note) with two squares of baking paper, cut to fit.
Working with one ball at a time, press gently but firmly in press to form a thin disc, then set aside on paper.
Heat a dry comal or pan over medium-high heat, peel baking paper from tortilla (be careful, it’s fragile) and cook tortilla, turning twice, until lightly browned (30 seconds on each side). Repeat with remaining tortillas.
Stack cooked tortillas in a basket lined with a tea towel as you go and rest to steam gently and soften slightly (3 minutes).
Note Masa flour is available from Asian
and other select grocers and The Essential Ingredient. Tortilla
presses and comal griddles are available online from Monterey