It only takes three ingredients to make soft, tender tortillas at home.
Stir together masa harina and salt in a medium bowl. Add 1/3 cup warm water; mix together using your hands until mixture is evenly crumbly. Add 1/3 cup warm water; knead mixture in bowl until water is absorbed and dough is soft and smooth, 5 to 8 minutes, adding remaining 2 tablespoons warm water, 1 teaspoon at a time, as needed if dough feels dry. Divide masa evenly into 12 pieces.
Cut along the side creases of a gallon-size ziplock plastic bag, leaving bottom edge attached. Line a tortilla press with the bag, covering the bottom plate, with attached edge of plastic bag running along hinge side of tortilla press. Heat an ungreased comal or a large cast-iron skillet over medium-high. Open tortilla press, and place 1 masa ball on center of bottom plate in between layers of plastic. Cover with top plate; press down firmly to form a 5-inch tortilla. Open tortilla press; carefully peel off top of bag from flattened tortilla. Lift bag, and flip tortilla onto 1 hand. Carefully peel back bottom of bag.
Gently lay tortilla on preheated comal. Cook until tortilla releases from comal and can slide around and tortilla edges begin to lift, 20 to 30 seconds. Flip tortilla; cook until tortilla is matte white and looks dry on bottom, about 15 seconds. Flip tortilla again; cook until tortilla begins to puff up, 15 to 25 seconds. If tortilla doesn't puff, give it a little nudge by patting tortilla gently with a damp towel to encourage puffing.
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