Combine cornmeal and salt in a bowl. Add warm water gradually, you maybe need to add more or less water (it depends on the cornmeal you're using). It's important to use warm water, because if the water is cold, tortillas will break and if it's hot the dough will be very chewy. If at any point through the tortilla making process the dough seems too dry or too wet, add a little more water or cornmeal to the dough. You can mix the ingredients with a spoon first, and then you can use your hands. You should knead at least 3 or 5 minutes, or until dough is ready (look at the picture above).

Take a piece of the dough and shape it into a ball the size of a plum. We made 15 balls from the dough.

Take two pieces of plastic (we used a freezing bag). Place one piece of plastic on the table, place your dough ball, place another piece of plastic on top and press the tortilla with the glass roaster (or whatever you use). Make tortillas as thin as possible (1 or 2 millimeters or 1/10 inch thick).

Place each tortilla on a medium hot skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.