In a large mixing bowl, combine the masa and salt.

Add water and knead to form a soft, smooth dough (add more water, by teaspoon, if still too dry).

Divide the dough into 16 equal portions and make into dough balls.

Place one at a time on a tortilla press lined with strong plastic wrap (such as freezer bag).

Press firmly to make thin tortillas.

Gently peel the top layer of plastic away from the tortilla.

Gently repeat with the bottom layer of plastic.

Heat your comal, griddle, or skillet over medium heat.

Gently place 1 tortilla on the heated surface.

Wait about 10 seconds, and then carefully flip with a metal spatula.

Wait about 1 minute, and then flip again.

The tortilla will puff slightly...this is trapped steam, which makes the tortilla soft. Wait about 20 seconds. You should start to see small brown marks on the tortilla. Remove and cover with kitchen towel.

Repeat process with all pressed tortillas.

Keep warm and covered in the towel, add to a tortilla warmer.

Serve!!