1 2/3 c. masa harina (see note)
1/3 c. unsifted all purpose flour
3/4 tsp. salt

In large bowl combine masa, flour and salt. Add 1 cup water, stirring until mixture is completely moistened. Add more water if necessary. Form into ball. On lightly floured surface, knead or work dough with hands until it is no longer sticky, about 5 minutes. Divide into 12 equal balls. Let balls of dough rest 20 minutes at room temperature. Preheat oven to 425 degrees. On lightly greased cookie sheets, pat dough into 6 inch rounds. Bake 5 minutes or until tortilla loosens easily from pan. Turn and bake 3 minutes longer. Makes 12.