Step 1: Mixing the Dough

In a large mixing bowl, combine the flour and salt. If using masa harina, ensure it is finely ground for the best texture. Gradually add warm water and your choice of fat (vegetable oil, lard, or butter). Mix using a wooden spoon or your hands until the dough begins to come together.

Step 2: Kneading the Dough

Transfer the dough onto a clean surface and knead for about 5-7 minutes until it becomes smooth and elastic. If the dough feels too dry, add a teaspoon of water at a time; if too sticky, sprinkle a little flour. Cover the dough with a damp cloth and let it rest for at least 30 minutes to relax the gluten, making it easier to roll out later.

Step 3: Dividing and Shaping

After the dough has rested, divide it into 8-12 equal portions, depending on how large you want your tortillas. Roll each portion into a small ball and place them back under the damp cloth to prevent drying.

Step 4: Rolling the Tortillas

Lightly flour a rolling pin and surface. Flatten each dough ball into a thin, round tortilla, approximately 6-8 inches in diameter. If you have a tortilla press, place the dough ball between parchment paper and press down firmly.

Step 5: Cooking the Tortillas

Heat a cast-iron skillet or non-stick pan over medium-high heat. Once hot, place a tortilla in the pan and cook for 30-45 seconds on one side until bubbles form. Flip and cook for another 30 seconds until light brown spots appear. Repeat with the remaining tortillas.