Homemade Corn Tortillas

In medium size mixing bowl, combine corn flour and salt. Add in hot water a little at a time, and knead until you have a soft, pliable dough. (You may not need all the water.) Form into a flat ball, cover with plastic wrap or a kitchen towel, and let dough rest for a minimum of 30 minutes. When you're ready to make your tortillas, form masa into individual dough balls about 1 1/2" to 2" in diameter. Heat comal or skillet to medium heat. Then take two pieces of plastic (about equal size to your tortilla press) and place one piece on the bottom and the other on the top. Then, one at a time, put a dough ball in the middle of both pieces of plastic, and press down with tortilla press to form a corn tortilla. Carefully, remove from plastic, transfer to heated comal. Cook approximately 15 seconds on first side and flip over using spatula. Let cook approximately 1 minute on second side and flip over one more time. This time, push down on tortilla and it should form an air pocket in the middle. Let cook approximately 15 seconds, and your tortilla should be done. Remove from comal and place in covered dish lined with a kitchen towel. Cover well and continue on with making the other tortillas.