In a large bowl combine flour, water and salt. Using your hands, mix together ingredients until fully incorporated, about 2 minutes. 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 sit for 10 minutes.
Using your hands, form balls the size of golf balls, about 2 tablespoons each, about 18 tortillas total. Arrange formed balls on a baking sheet and cover with a damp cloth to avoid drying them out.
Heat a large cast iron skillet or griddle to high heat. Once the skillet is smoking, working with one ball at a time, press the tortilla flat in a tortilla press between two pieces of parchment paper. Carefully peel the tortilla off the parchment and cook in the skillet for 30 seconds on each side. Cover the tortillas with a cloth napkin to keep warm and soft. Continue steps with remaining tortillas
How to store tortillas: Once cooked, store tortillas in a ziptop bag, or tightly wrapped in plastic wrap. Store in the refrigerator for up to a week.
