makes 12–16; adapted from Mark Bittman's Almost-From-Scratch Corn Tortillas
Stir together all ingredients in a bowl until the dough comes together. Turn out onto a masa-dusted counter, knead for a minute or two, and shape into a thick disc. Wrap in plastic and set aside at room temperature for 30 minutes (or up to a few hours) to hydrate.
Preheat a flat top griddle or cast iron pan set over medium-high heat. Divide the dough into 12–16 pieces and roll each into a ball. Working between sheets of waxed paper (or parchment or plastic wrap), flatten each dough ball into a thin circle, about 4–6 inches diameter, using a rolling pin.
Cook the tortillas for 3 minutes, flipping once midway. Wrap them in a clean kitchen towel to keep them warm, or wrap and keep in the fridge for a few days.