There are only two ingredients necessary for making authentic tortillas at home. One is water. The other is something you may never have heard of: Masa harina. It is a special kind of corn meal. It is ground in a special way and treated with lime water. It can be found at some supermarkets near cereals, flours and corn meals.

2 c. masa harina
Approximately 1 1/4 c. water
Dash of salt (optional)

Mix masa harina and water together (and salt, if you choose), first with a fork, and eventually with your hands. Knead for about 5 minutes. You may have to add a little extra water. The dough should hold together.

Make 12 equal balls, smooth and round. Roll each ball on one side only, on an unfloured surface (formica works well) or between 2 sheets of waxed paper, to 1/8 inch thick. Trim the edges of the circle with a knife. You should emerge with a neat, clean, thin 6-inch round. Pan-fry on a lightly greased griddle or heavy skillet over medium heat, 3 to 4 minutes on each side. Wrap in a damp towel, and keep them warm in a 200 degree oven until serving time.