This dough dries out quickly; the unused portion should be kept wrapped or covered until ready to use; you may always readjust the consistency by kneading it with additional water if necessary—extra kneading does not harm the finished product. If you can find it, fresh masa makes remarkable tortillas, and it requires even less work. Simply knead the masa with a little water if it is crumbly and proceed to cook them as directed below.

Mix in a bowl with your hands, adjusting the quantity of water as necessary to form a soft dough:

Cover with plastic wrap and let rest at least 30 minutes.

Knead the rested dough, adjusting the consistency with additional water or masa as necessary, until it is soft, smooth, and pliable but neither sticky nor crumbly.

Place 2 heavy ungreased skillets on the stove or use a griddle large enough to cover two burners. Adjust the heat under 1 skillet (or one side of the griddle) to medium-low and the second to medium-high.

Form the dough into 1 ½-inch balls. Keep covered with a damp clean towel while you press the tortillas. Place a dough ball between 2 pieces of sturdy plastic or wax paper (plastic grocery bags work remarkably well). Using a tortilla press or the bottom of a pie plate, press the dough firmly, turning it 180 degrees and pressing again as necessary, until it is uniformly ¹⁄₁₆ inch thick. (If the tortilla crumbles when you pick it up, the dough is too dry; if it sticks badly to the plastic, the tortilla is too thin or the dough is too wet. Adjust the consistency of the rest of the dough accordingly before continuing to shape the tortillas.) Peel off the top piece of plastic or wax paper, turn the tortilla over onto your hand, and peel off the bottom piece of plastic or wax paper.

Lay the tortilla in the cooler of the 2 skillets until it begins to release itself from the pan but the edges have not begun to curl, about 20 seconds. Flip the tortilla over onto the hotter skillet and cook until the underside is lightly browned in spots, 20 to 30 seconds. Flip the tortilla over and finish browning the first side. If the pan is hot enough and the dough properly moist, the tortilla should puff up (you may encourage this by pressing it with your fingers or the back of a spatula). When it is browned, transfer the tortilla to a clean towel (it will deflate) and cover it. Form and cook the remaining tortillas, stacking them on top of each other and covering the stack each time. Serve warm. Reheat leftovers wrapped in foil in the oven until soft and pliable.