210 g maseca
315 g water, 140 degrees F
7 g salt
Stir together until it forms a rough ball. Turn out onto the counter and knead 10 min to fully hydrate the dough.
Heat a cast iron skillet or griddle on medium high. While it heats, portion out the dough into 12 balls, weighing about 44 g each. Keep the balls covered while you press one in a tortilla press lined with a piece of plastic grocery bag. Rotate the tortilla180 degrees and press again. Keep the tortillas covered.
Once the griddle reaches 475-500 degrees, you're ready to cook them. Cook 30 seconds, flip the tortilla, cook 30 seconds more, then flip one more time just for 5 seconds to puff the tortilla. Place in a tortilla warmer to keep warm until ready to serve.
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