Instructions

1. Add dry ingredients to bowl & stir to combine.
   

2. Add about 1 cup of the warm water. Stir with heavy spoon to combine.

3. Add more of the warm water in tablespoon increments until the mixture forms a dough. ( I usually only use about 1/4 cup more)
   

4. Using clean hands, knead the dough until it's smooth and the texture of play-dough.
   

5. (Note) If the dough is sticking to your hands it's too wet - add masa harina in tablespoon increments to correct. 
   

   If the dough is crumbly it's too dry - add warm water in tablespoon increments to correct.

6. Separate the dough into about 9-10 golf ball sized sections
   

7. Flatten each dough ball between plastic wrap or wax paper using a tortilla press, rolling pin or a pie plate.

8. Heat a cast-iron comal (or other skillet) using medium high heat

9. Add flattened tortilla to hot comal and pre-cook 1st side 10 seconds before flipping and cooking 1 minute.  You will see light brown spots forming. Flip back to first side and cook 30 seconds.  You may see the tortilla puff up a bit - this is perfect!

   Remove cooked tortilla to a waiting plate. 
   

   Cover cooked tortillas with clean kitchen towel to allow them to steam.
   

10. Enjoy!

    To store, wrap cooled tortillas in airtight container and store in the refrigerator.