Combine all masa ingredients in a bowl and mix well. A smooth dough should form. You want the batter to be like a thick cake batter - smooth and spreadable. Add more water a tablespoon at a time until it reaches a soft and pliable consistency.

Divide dough into 8 pieces and roll each piece into a ball. Place one dough ball between two sheets of parchment paper and press with a tortilla press into a very thin round. If you don’t have a press, roll each ball between two sheets of parchment with a rolling pin, or press with the back of a plate.

Heat a cast iron pan over medium heat. When hot, add a little bit of oil or bacon fat.

Peel one sheet of parchment off the pressed tortilla and transfer the tortilla with the second piece of parchment still on to the hot pan, dough side facing down. Press on the paper with a spatula to ensure the edges of the tortilla make contact with the pan. As the dough cooks a bit, it will loosen from the parchment. Gently peel the parchment off the tortilla.

Cook until dark brown spots appear then flip and cook the second side until just cooked through. If you brown the second side well then the tortilla will be less flexible. Set aside and repeat with remaining dough.