Preparation

• In a large bowl, combine the flour, salt, and water. Mix with a silicone spatula to form a uniform dough that can be kneaded by hand, 1 to 2 minutes. The dough should be moist, but firm enough to form into a ball; a small piece of dough squeezed between your fingers should stay together and not crumble. If necessary, adjust the consistency of the dough by kneading in water (up to 1/2 cup added 1 Tbs. at a time) or flour. The dough will dry as it sits, so cover it with a piece of plastic wrap as you work.
• Heat a griddle, comal, or cast-iron skillet over medium heat until hot, about 2 minutes. Trim the top and sides off a plastic zip-top bag and place it in a tortilla press, fitting the folded end of the bag against the hinge of the press. Alternatively, use two pieces of parchment.
• Pinch off about 1 oz. of dough and form it into a scant 1-1/2-inch ball. Place the ball of dough in the center of the press between the sheets of plastic, and firmly press down on the handle. If the tortilla is uneven, rotate it in the press 180 degrees and press again. Then remove the tortilla from the press, leaving the plastic behind and finish rolling it by hand until the tortilla is 5-1/2 inches in diameter.
• Transfer the tortilla to the griddle by first letting a dangling edge touch the griddle and then slowly pulling your hand back as you lay the tortilla down. (This will take a little practice, but this method ensures that the tortillas lie flat while cooking.)
• Cook until the edges lift slightly from the griddle, about 15 seconds. Flip by lifting the edge with a spatula and then grabbing it with your fingers to turn it over. Cook until a few light brown spots appear on the underside, about 45 seconds.
• Flip the tortilla again. Cook until it inflates slightly (this doesn’t always happen) and light brown spots appear on the second side, about 30 seconds.
• Transfer the tortilla to a cloth-lined tortilla basket to keep warm. Repeat with the remaining dough.