Corn Tortillas

1 cup masa harina
3/4 - 1 cup boiling water
1/2 teaspoon fine sea salt

Mix the dough: Place the masa harina in a large bowl. Dissolve the salt into the water and gradually stir it into the flour with a wooden spoon or spatula until a dough begins to form. Use your hands to knead the dough for 2-3 minutes in the mixing bowl until it is smooth and forms a cohesive ball. The dough’s texture should feel springy and firm, similar to Play-Doh. If the dough feels too wet and is sticking to your hands, add in a few extra tablespoons of flour. If it feels too dry and crackly, add in an extra tablespoon or two of hot water.
Rest the dough. Cover the bowl with a damp kitchen towel (or paper towel) and let the dough rest for 10 minutes.
Portion the dough. This recipe can be divided in half and each half split into 4 pieces (for 8 tortillas), using your hands to roll the balls nice and round.
Press the dough balls. Place the dough ball between two pieces of plastic or wax paper in a tortilla press. Then gently press the dough ball until it forms a 4-inch tortilla.
Cook the tortilla. Heat a non-stick skillet over medium-high heat. Once the pan is nice and hot, gently peel the tortilla away from the plastic wrap and lay the tortilla flat in the skillet. Sprinkle both sides of the tortilla with olive oil and cook for about 60-90 seconds per side, flipping it once speckled brown spots begin to appear on the bottom of the tortilla. The tortillas will likely bubble up while cooking, especially on the second side, which is a good sign! Once it is cooked, transfer the tortilla to a tortilla warmer or a bowl wrapped in a clean kitchen towel, so that the tortillas do not dry out.
Repeat with the remaining tortillas. If you notice that the skillet begins to seem too hot, just turn down the heat a bit.

Edit Recipe (last edited by slouken)