2 cup Masa Harina®
Add remaining water, 1 tablespoon at a time, until a smooth stiff dough is formed.
Scoop a lump of dough the size of an egg into the palm of one hand. Pat it round and thin to 5 inches in diameter.
Or use a rolling pin, putting dough between two pieces of plastic wrap.
The best option is to use a tortilla press. Have the griddle hot and cook one minute per side until evenly light brown.
Keep warm in a napkin if not using at once. Wrap securely to
freeze as they dry easily.