In a mixing bowl, whisk together the masa harina and salt.
Pour in water, then combine using a wooden spoon.
Knead the mixture by hand for a few minutes until it becomes a non-sticky dough. Add more water or masa harina as needed, 1 tbsp at a time.
Let the dough rest for 20 to 30 minutes, to allow more moisture to absorb into the flour.
Divide the dough into 16 portions.
Roll dough portions into balls, and place on a plate. Cover with plastic wrap or a slightly damp kitchen towel.
Heat a cast iron skillet over medium-high heat.
Place each ball individually between two sheets of parchment paper, and roll out into roughly a 6-inch round.
Place each tortilla into the preheated skillet, and cook for approximately 40 to 60 seconds on each side, or until it appears dry on the bottom and lightly golden brown in spots. If the tortillas are cooking too fast, reduce the burner temperature to medium.