In a large mixing bowl, slowly add the water to the masa harina, while mixing with a large heavy spoon or using your hands. Mix until the dough forms a ball. The dough will be soft.

Form into about 20 small balls and cover with plastic wrap.

Heat a smooth cast iron skillet until very hot (a drop of water will "dance" on the skillet).

Press out the tortillas by placing one of the balls between sheets of plastic wrap or wax paper and pressing out in a tortilla press. Remove the top sheet, lift up by the bottom sheet and invert onto hot skillet, removing the bottom sheet at the same time.

The dough will begin to dry along the edges of the tortilla after about half a minute; flip and bake on the other side.

Flip again and finish the other side, then flip and bake once more for a total of about 1 minute per side.

The tortilla should be slightly puffy and still flexible when done. Remove and stack between paper towels if you want flat tortillas, or lay onto a tortilla rack if you want them to dry in a curved position like the store-bought ones.

Or these may cut into large pieces and can be fried or baked to make home-made tortilla chips. Then you will be able to use them in nachos or with dips and salsa as you normally would.

When baking them, spray them lightly with olive oil before baking in a 350°F oven until lightly golden and crisp but not brown. They can be sprinkled with your favorite flavorings before baking for different variations. You'll find popcorn flavorings such as Ranch, Sour Cream or Cheese in the popcorn aisle, or try garlic or onion powder and a pinch of cayenne or Taco seasoning. Buttermilk Ranch Dressing powder makes wonderful chips for dips while Taco seasoning is great for nachos.

Submitted by: CM