Combine masa harina and salt in a large mixing bowl, whisking until evenly distributed. Gradually pour in 1¼ cups of hot water while stirring with a wooden spoon. Continue mixing, adding extra water a tablespoon at a time if needed, until the mixture comes together into a cohesive dough. The ideal texture is soft and pliable—moist enough to hold shape but not sticky or wet.

Transfer the dough onto a clean surface and knead by hand for about 2 minutes until it forms a smooth and supple ball.

Portion the dough into 12 equal pieces, roughly 2 tablespoons each. Roll each piece into a ball and keep them covered with a damp kitchen towel to prevent drying.

Preheat a cast-iron skillet over medium-high heat. Cut a zip-top plastic bag into two flat sheets. Position one sheet on a tortilla press, place a dough ball in the center, and cover it with the second sheet of plastic. Firmly press down to flatten the dough into a 6-inch round tortilla.

Carefully peel off the tortilla and lay it in the hot skillet. Cook for 1 to 2 minutes per side, flipping once, until light brown spots appear and the surface is slightly puffed. Adjust the heat as needed to avoid over-browning.

Place the cooked tortilla on a plate and continue the process with the remaining dough balls. Serve warm or cover to keep them soft until ready to enjoy.