[link](https://youtu.be/FzRgwUO5Gd8?si=RShdgy9PvN1DZiiz)

### Ingredients and Equipment
- **Masa Harina**: Use 200g of Bob’s Red Mill Masa Harina.
- **Salt**: Add 2.8g, which is equivalent to 1 tsp of Diamond Crystal Kosher salt or 1/2 tsp of table salt.
- **Water**: Use 275g of water for Bob’s Red Mill Masa Harina. Heat the water to 140°F (60°C).
- **Tortilla Press**: An 8-inch press is adequate. Line it with plastic cut from a gallon zip lock bag for ease of handling the dough.

### Procedure
1. **Mix Ingredients**: In a medium bowl, mix masa harina and salt. Add the heated water and stir until absorbed. Knead by hand for 2 minutes.
2. **Rest the Dough**: Cover the dough with a damp paper towel and let it rest for 30 minutes. This helps the masa fully hydrate.
3. **Form Balls**: Divide the dough into 28g portions and roll them into balls.
4. **Press Tortillas**: Use the tortilla press lined with plastic to press each ball to about the thickness of a quarter.
5. **Cook Tortillas**:
   - First, cook each side for 20 seconds on a medium-low heat Teflon pan. No color should develop.
   - Transfer the tortilla to a high-heat pan (preferably cast iron or carbon steel) and cook each side for 30-60 seconds until it puffs and starts to color.
6. **Steam and Rest**: Place the cooked tortillas in a covered pot with a damp paper towel, allowing them to steam and soften.

### Tips for Success
- **Dough Consistency**: Adjust the moisture in the dough after resting by adding a little more water if needed.
- **Plastic Technique**: Keep the plastic in a book-like fold for easier handling. This allows you to peel it off smoothly after pressing.
- **Cooking Surface**: A traditional cast iron comal is highly recommended for cooking the tortillas, as it provides even heat and authentic flavor.
- **Efficiency**: You might skip cooking the second side on the low heat pan and directly transfer the tortilla raw side down onto the hot pan.
- **Puffing Technique**: Press down the tortilla with the bottom of a spatula once on the hot pan to help it puff up.

### Cultural Tips
- **Pronunciation**: Remember, 'h' in "masa harina" is silent, pronounced as 'ah-REE-na'.
- **Salt**: Salt in the dough is optional. Depending on your taste and the saltiness of your fillings, you may choose to omit it.

### Final Note
This guide, based on your practices and enhanced by tips from experts like Rick Bayless, should help you achieve the best homemade tortillas. Enjoy cooking and celebrating your culinary heritage!