1. Add masa harina and salt to a mixing bowl. Add 1½ cups hot water and stir until a dough forms, adding more water a little at a time until dough is soft and springy. If the dough is too dry, add more water. If the dough is too sticky, add another pinch or two of masa harina.
2. Cover dough in the bowl with a damp towel and allow it to rest for 1 hour.
3. Place a large cast iron skillet or griddle pan over medium-high heat once it’s time to start rolling out or pressing the dough into tortillas.
4. Roll dough into golf ball-sized balls then press (using a tortilla press) or roll tortillas (using a rolling pin) between two sheets of parchment paper or a plastic zip-top bag whose zipper has been cut off and the side have been cut to create a rectangular sheet of plastic. Tortillas should be about 6 inches in diameter* and very thin, but not so thin that they break when transferring them to the hot pan.
5. The pan should be really hot at this point. Now increase the temperature to high heat and add your first tortilla(s) to the pan. Cook for 1 minute on each side then transfer to a plate lined with a cloth napkin or think kitchen towel. Keep tortillas covered with the towel or napkin while you work to keep them warm and pliable.
6. Repeat with remaining tortillas until all of the dough has been used. Enjoy immediately or cool completely before storing in a covered container for 1-2 days or freezing for longer storage.

*For street taco-size tortillas, use less dough and shape tortillas into 4-inch disks before cooking.