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In a bowl, combine 4 cups of instant corn masa and a pinch of salt if desired.
Gradually add warm water while mixing with your hand until the dough is cohesive and doesn't crack at the edges.
Knead the dough for about 5 minutes until smooth.
Cover the dough and let it rest for approximately 20 minutes.
Take a portion of the dough and place it between two sheets of parchment paper or a cut Ziploc bag.
Use a tortilla press to flatten the dough.
Carefully remove the pressed tortilla from the paper and place it on a hot comal.
Cook the tortilla for about 30 seconds on each side, then press it again to help it puff up.
Keep the cooked tortillas warm by wrapping them in a kitchen towel.