Place the masa harina flour and salt into a mixing bowl, then whisk to combine.

Add warm water into the flour, then mix with your hands to form a rough dough.

Knead the dough by hand in the bowl until smooth and no longer sticky, about 5 minutes.

Cover the bowl with clingfilm or a tea towel and leave to rest for 20 minutes.

While the dough is resting, cut out several squares of baking parchment slightly larger than the width of your tortilla press.

Just before the dough has finished resting, place a large frying pan over medium-high heat to heat up.

Once rested, divide the dough into 10 pieces, each weighing roughly 35 grams, roll into balls, and place onto a baking tray covered with a damp towel.

Open the tortilla press, lay a square of baking parchment on the bottom, place a ball of dough in the middle, press it down lightly with your fingers, then lay another sheet of parchment on top.

Close the tortilla press and press down gently to flatten.

Open the tortilla press and turn the tortilla dough 180 degrees. Close the press and press again to flatten to an even thickness of roughly 2mm.

Carefully peel the parchment from the tortilla, then place it into the hot frying pan.

Cook for 10 seconds, then flip over with a spatula. Cook for 1 minute on each side until lightly toasted.

Transfer the cooked tortilla to a tortilla warmer or wrap in a tea towel to keep warm.

Repeat the cooking process with the remaining dough, ensuring to let the pan heat back up properly between each tortilla.