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Boil 2 cups of water and add ½ teaspoon of salt.
Turn off the flame and add the 2 cups of cornmeal. Mix until the flour and water become one and the flour is evenly hydrated to form a dough.
Cover the pot with a lid to preserve the moisture in the dough.
After 10 minutes, knead the dough with your bare hands for 5-7 minutes until it becomes smooth and can be flattened without falling apart.
Divide the dough into equal-sized portions and roll them into round balls.
Dust the dough balls with flour and roll them out into thin tortillas using a rolling pin.
Cook the tortillas on a hot cast iron or carbon steel pan for 30 seconds per side, flipping and pressing gently to puff them up.
Optionally, you can also puff the cooked tortillas directly over an open flame using tongs.