Combine the masa harina and water in a bowl and stir for a minute or so. Divide the dough in half, and each half into quarters - so you have four balls. Take one of the balls and make four smaller balls - sixteen balls total. One at a time, press each of these smaller balls in a tortilla press until flat. Then cook on a hot . When you see a bit of browning, blistering happening, flip and cook the other side. Cook as many as your pan will fit, remove, and keep warm by stacking and wrapping with a clean cloth until ready to serve. The dough will dry out quickly, so keep it covered until you're ready to press it out. Tightly wrap any unused dough and refrigerate for later use.
