Combine 2 cups of masa harina and 1/2 teaspoon of salt in a mixing bowl. Gradually add 1 1/4 cups of warm water until a cohesive dough forms.

Knead the dough gently on a clean surface for 2-3 minutes until smooth and pliable. Let it rest wrapped in a damp cloth for 15 minutes.

Divide the dough into small balls, roughly the size of a golf ball, yielding about 12 balls. Keep them covered with a towel.

Flatten each ball using a tortilla press or rolling pin, ensuring a round, flat tortilla about 6-8 inches in diameter.

Cook each tortilla in a hot skillet for 30 seconds on each side until puffed and lightly browned.

Transfer cooked tortillas to a kitchen towel or tortilla warmer to keep them warm until serving.