In a large bowl, combine the masa harina and salt, if using. Gradually add 2 ¼ cups of water and mix until a dough forms.

Test the dough by rolling a small piece into a ball and flattening it. If the edges crack or split, add more water, a tablespoon at a time, until the dough is smooth and pliable.

Knead the dough for a few minutes until it’s elastic and smooth.

Divide the dough into 25-30 small balls.

Place each dough ball between two pieces of plastic wrap. Use a plate to press down on the dough and flatten it to about 5–5.5 inches in diameter.

Heat a skillet or griddle over medium-high heat.

Place a tortilla on the hot skillet and cook for 20 seconds, then flip. Cook on the second side for 40 seconds, until the tortilla is cooked through and has light brown spots. Flip one last time for 30 seconds to finish. Once it starts to puff it’s done.