Combine maseca, water and salt.

Mix thoroughly for about 2 minutes to form soft dough.

If dough feels dry, add more water (one tablespoon at a time)

Divide dough into 16 equal balls.

Cover with damp cloth to keep dough moist.

Line a tortilla press with two sheets of thick plastic wrap.

Place each ball between plastic and press until tortilla measures 5 to 6 inches in diameter.

Carefully peel off plastic wrap.

Preheat ungreased griddle, skillet, or comal on medium high heat.

Cook tortillas one at a time for 50 seconds.

Turn, then cook the second side for another 50 seconds.

Cover tortillas with cloth napkin to keep soft and warm.