Whisk masa harina and salt in a bowl. Stir in 1 ¼ cups warm water, adding more as needed to form a soft, cohesive dough.

Cover with a damp towel and rest for 30 minutes at room temperature.

Divide into 12 balls. Using a tortilla press lined with plastic, press each ball into a ⅛ inch thick round.

Heat a dry skillet over medium-high heat. Cook each tortilla about 1 minute per side, until spotted with brown and puffed.

Transfer to a kitchen towel, wrap to keep warm, and serve immediately.