Place the Corn Masa Flour (2 cup) in a mixing bowl and dissolve the Salt (1/2 teaspoon) in 1 cup of hot water.
Slowly pour the water over the flour mixing as you pour. A large spoon or fork is helpful at first but then you'll need to use your hands.
Continue mixing the dough with your hands and knead it in the bowl for about 2 minutes until you can form a ball that is not sticky or crumbly. Add more Water (2 cup) 1 tbsp at a time to help form the dough.
If the dough is wet/sticky/mushy, incorporate more flour into the mixture, and vice versa if it is too dry.
Cover the bowl with a kitchen towel and let rest for 30 minutes to 2 hours to allow it to hydrate. Do not skip this step!
Section the ball in half, and then in half again, until you have 16 similarly sized pieces.
Roll each piece into a ball and keep covered with a towel as you roll them out. If the dough feels dry as you're rolling them, keep a bowl of water close by and wet your fingertips as you roll to help hydrate the dough. You want to keep that same play-doh feel the entire process.
Place one ball between 2 larger sheets of parchment paper and, holding the plate, use your body weight to flatten the dough.
You want the dough to be about 6 inches in diameter and less than 1/8 inch thick. Use the rolling pin to continue flattening the dough. Keep the dough covered with parchment and roll lightly in varying directions to keep it in the circular shape.
Carefully peel the dough off the parchment and place on a smaller piece of parchment. Continue this process and keep stacking the tortillas with small sheets of parchment so they don't stick together. Keep the stack covered with a towel as you work.
If you want perfectly round edges, trim with a bowl about 6 inches in diameter.
Once you've finished rolling, preheat a non-greased cast iron skillet over medium high/high heat. Place tortillas on the hot pan one at a time and cook for about 45 seconds - 1 minute per side.
The tortilla should puff as it cooks on the second side. Adjust the heat as you cook, between medium and medium-high heat.
Stack the tortillas as they finish and keep covered with a towel or in a tortilla warmer. As the tortillas sit they should stay soft and easy to roll. If the tortillas are crunchy or tear when rolled, they were most likely overcooked.
Repeat the cooking process untill all tortillas are cooked.