In a large bowl, combine the masa harina, salt, and water.
Mix well until the water is absorbed and a ball of dough forms. Only add the water that is necessary.
Let the masa rest for 15 minutes.
Preheat the griddle (or heavy skillet) to medium heat. You want the griddle to be ready when you begin flattening the tortillas.
Knead the dough slightly. About 2 minutes.
Form a small ball from the dough, the size of a golf ball.
Open the tortilla press and add a large piece of plastic wrap. You can also use a cut up large gallon-size Ziploc bag.
Place the ball into the center of the tortilla press (or a pie dish), between the two pieces of plastic wrap.
Cover the ball with the other half of the plastic wrap.
Close the tortilla press.
Flatten the ball to shape the tortilla.
Carefully peel the tortilla to remove from the plastic.
Place the tortilla for 30 seconds on the hot griddle. The edges should begin to dry out. Flip and cook the tortilla for 30-40 seconds more. You will see brown patches begin to form.
The tortilla will begin to puff up. Tap carefully and gently the top of the tortilla for the puffing to be occur evenly.
Remove from the griddle and continue until there is no more dough.
Store in a tortilla holder or clean kitchen towel.