Line a press with plastic wrap and preheat a dry heavy skillet or comal (griddle) over medium heat.
Combine the masa harina and salt in a bowl.
Stir in about 1/2 cup water. Add water in small amounts while mixing with your hands until a soft dough is formed. You should be able to squeeze the dough with your hands to make a ball, but it should not stick to your hands. If it’s too dry, add a few drops more water, if too wet (sticky) add a little mire dry flour.
Once it’s at a good consistency, roll into 8 golf ball-sized balls.
Once skillet is hot enough that a few drops of water sizzle, begin pressing the balls out into tortillas.
Cook one or two at a time on the hot skillet, one minute on the first side, then 30-60 seconds longer on the other side.
Wrap in a clean cloth to keep warm and absorb condensation while you cook all the tortillas.