Mix ingredients in bowl with fork. Gather into a ball and knead until dough is smooth and no longer sticky. Cover with a towel and let stand one hour.

Line the base of a tortilla press with plastic wrap, or a large Ziploc bag. Pinch off balls of dough from the masa motherball. Center the masa on the press and compress between two sheets of plastic.

Carefully peel away the plastic. Flip tortilla onto a preheated, very hot griddle. When tortilla begins to dry on edges, flip it over. Cook until top begins to puff. Tap it lightly with your fingertips to allow even puffing and let cook briefly, about 1 1/2 to 2 minutes.

Comments:  Very difficult to roll thin enough