1 3/4 C masa harina (nixtamalized corn flour--do not use regular corn flour)
about 1 1/8 C water
Mix masa harina and water in a bowl. Knead on a clean surface until smooth. Cover with plastic and let rest 30 minutes. Take a golf-ball sized ball of dough and use a tortilla press, rolling pin, cash iron pan, etc. to flatten between wax paper. Cook on a cast-iron skillet over medium-high. Flip when cooked side begins to blister. Keep cooked tortillas warm wrapped in a dish towel.