1. In a large bowl combine the flour, water, and salt. Using your hands, mix everything together until fully incorporated, about 2 minutes. The dough should be a similar consistency to playdough. If it's too dry, add more water, 1 tablespoon at a time. Cover with a damp towel and allow to rest for 10 minutes.
2. Using your hands, form golf ball–size balls (about 2 tablespoons each), roughly 18 tortillas in total. Arrange the formed balls on a baking sheet and cover with a damp cloth to avoid drying them out.
3. Heat a large cast iron skillet or griddle to high heat. Working with one piece at a time, use a tortilla press, to flatten the dough between two pieces of parchment paper. Once the skillet is smoking, carefully peel the tortilla off the parchment and cook in the hot skillet for 30-40 seconds on each side, or until cooked through and very lightly speckled with brown spots. 
4. Transfer to a plate and cover with a clean dish cloth to keep warm and soft. Continue with remaining tortillas.

Notes