First combine the salt and Maseca corn flour together with your hands then add the water.

Mix with your hands or a spoon until it becomes a soft ball of dough.

Using a measuring spoon, measure one tablespoon of the masa (dough) and roll it into a ball between the palm of your hands. Heat your comal (griddle) on medium. Place the ball of masa on one side of the folded parchment paper, then gently press it down to make a small disc shaped piece of dough. Fold the other half of the parchment paper over to cover the top.

Place the rolling pin on the center of the dough and make one small gentle roll up, and one down. Turn the parchment paper halfway so that it now sits like a diamond shape in front of you. Gently roll again up then down, turn the paper again (should now be a square in front of you), roll again. Keep doing this until you have a thin tortilla. It shouldn’t fall apart as you pick it up. If it does you’ve rolled it too much. You’ll get the hang of it after the first few tries.

You should BARELY be able to see your fingers through the tortilla while it is raw.

Slap that baby onto the hot comal and let it cook for 10-15 seconds, then flip it over. Cook another 10-15 seconds and flip it over again. Keep doing that until you see air pockets begin to form.

Air pockets are a good thing! Don’t worry if they don’t all puff up like this, not all of them do. Just remember to keep flipping them every 10 or 15 seconds so they don’t burn. The time to cook them might be slightly different for everyone depending on the comal and how hot it gets.