Method

Make the dough

• Add the masa, salt, and water to a medium mixing bowl
• Mix with a clean hand until a dough ball forms
• Knead together for a couple minutes in the bowl, should feel like playdough
• Cover with a damp paper towel and let rest for 20–30 minutes
• Portion and form into 8 balls, keep covered with the damp paper towel
• Using a split plastic bag and a meat pounder, flatten the tortilla to ~¹⁄₈″–³⁄₁₆″ thick

Dry Cook (flat)

• Heat a dry cast iron skillet
• Prepare a landing plate with a towel
• For each shaped tortilla
  • Lay tortilla gently in pan
  • Cook for 30–45 seconds
  • Turn and cook for 60 seconds
  • Flip again, press with spatula to get a small puff
  • Cook for 30 seconds
  • Flip again, and cook a final 30 seconds
  • Transfer to holding dish and wrap and cover with a towel
• Leave wrapped in towel and steaming for 15 mins

Shallow Fry (puffy)

• Heat up vegetable/canola oil in a medium steel pan to 350°F
• Prepare a landing plate with a paper towel
• For each shaped tortilla
  • Lay gently in the hot oil
  • Baste the top with oil using a spoon to make it puff
  • Fry for a minute
  • Flip over and cook for another 30 seconds
  • Transfer to a paper towel lined plate
  • Pop the middle in and give it a slight fold while it's still hot
• Eat right away