Homemade corn tortillas are made with two ingredients- corn masa and water- for the most authentic, pliable, gluten-free tortillas!
Mix the ingredients. Combine the masa harina and the warm water in a bowl. Mix the combination with your hands until the dough forms a ball and everything it well combined. If the dough is sticky, add 1/2 tbsp of masa harina until it rolls into a ball without feeling sticky pr getting all over your hands. Shape the dough into a large ball, place it in the bowl, then cover the bowl with a damp kitchen towel for ten minutes.
Shape the corn tortillas. While the dough is resting for ten minutes, heat your griddle over medium heat so it has time to get hot. Place a 12X12" piece of parchment paper on a flat work surface. Wrap the bottom of a glass pie dish with plastic wrap so it overlaps into the dish. Pinch off a gulf-ball-sized piece of dough and place it in the center of the parchment paper. Press the dough between the parchment paper and the bottom plastic-wrapped glass dish until the tortilla is about 4-6" wide. Pick the dish up, gently peel the parchment paper off of the tortilla. Loosen the plastic wrap off of the pie dish and peel off the corn tortilla.
Cook the tortillas. Place the corn tortilla on the hot griddle and cook for 30-60 seconds on each side. Stack the corn tortillas, they will steam themselves when they are stacked. Mangia!