Mix the masa harina and salt in a large bowl until well combined.

Use one hand to slowly pour in the water while you mix with your other one. Knead until a dough forms. It should be smooth to the touch. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.

Use your hands to roll the dough into balls about the size of 2 tablespoons. You should be able to make between 16-18 balls. Add a piece of plastic wrap to the bottom half of the tortilla press and place one ball of dough in the center. Cover it with another piece of plastic wrap. Close the press and push down on it to make a thin tortilla. Repeat for all the balls of dough.

Preheat a "comal" (Mexican griddle) over medium-high heat. Once hot, add as many tortillas as can fit (without having them touch one another). Cook them for 20-30 seconds or until they puff up slightly.

Flip them over and cook for another 15-20 seconds. Remove them from the heat. Repeat for all the tortillas. Set them aside and serve them warm with your favorite meals.