Corn Tortillas

2 cups Masa Harina
1/2 teaspoon salt
1 cup very warm water

Place flour and salt in a bowl or processor.  With machine running, pour water through the feed tube in a steady stream  Let machine run until dough forms a ball.  If the dough is too stiff, add a little more water.

Divide dough into 12 equal balls.  Cover with plastic wrap and let rest at least 30 minutes before baking.

Only press the lever of the press ONCE, open lid and bake.  Due to consistency of the corn tortilla dough, continuous pressure will lace the tortilla.