In North America and Central America, a tortilla is a type of thin, unleavened flatbread, made from finely ground maize. So easy to make at home you will wonder why you keep buying them.
Mix the ingredients together to form a soft dough.
Roll into balls the size of small eggs and place between two pieces of plastic wrap or waxed paper in a tortilla press.
Flatten to form round disks about 4 inches (10 cm) in diameter.
If the dough sticks to the plastic wrap it is too moist.
Scrape it off the plastic wrap and stir in a little more masa harina until the flattened dough comes away from the plastic wrap.
Heat a large heavy skillet (dry and not oil) over moderate heat and cook the tortillas one at a time until very lightly browned on both sides, about 1 minute per side.
Serve immediately, or keep warm wrapped in aluminium foil in a 150F (65C) oven for up to several hours before serving.