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Mix together the masa harina and salt in a large bowl until combined. Next slowly pour in the water in increments and knead in the bowl or on a clean surface for at least 7 to 8 minutes. See Notes.
Form the dough into 15 to 20 golf ball-sized balls and cover with a damp towel.
Using a corn tortilla press place down parchment round and place a dough ball on top towards the backside of it, cover with another parchment round, and press down firmly until flattened.
Cook them 1 at a time in a large griddle or non-stick pan over medium heat for 45 seconds, then flip and cook for 1:30, and then flip and cook for a final 45 seconds. The edges should be browned and it should puff up. See Notes.
Keep warm stacked up in towels or in a tortilla warmer.