In a mixing bowl, combine 2 cups masa harina and ½ tsp. salt. Gradually add 1½ cups hot water, stirring until a soft, springy dough forms. Adjust with more water or masa harina as needed.

Cover the dough with a damp towel and let it rest for 1 hour.

Heat a large cast iron skillet or griddle over medium-high heat.

Divide the dough into golf ball-sized portions. Press or roll each portion between parchment paper into thin (about 6-inch diameter) tortillas.

Carefully place tortillas onto the hot skillet. Cook for about 1 minute per side, until lightly browned and cooked through.

Transfer cooked tortillas to a plate lined with a cloth napkin and cover to keep warm and pliable. Repeat with remaining dough.