In a mixing bowl, combine the masa harina and salt.
Slowly add the warm water, mixing with your hands until a dough forms. The dough should be soft and slightly sticky but not wet.
Divide the dough into 8 equal portions and roll them into balls.
Using a rolling pin, flatten each dough ball into a thin, round tortilla, about 6-8 inches in diameter.
Heat a griddle or flat pan over medium heat. Once hot, place the tortilla on the pan and cook for 1-2 minutes on each side, or until it starts to puff up and develop light golden spots.
Repeat the process with the remaining dough balls, ensuring the pan stays hot for even cooking
