Mix all the ingredients together and knead until you can form a ball of dough.

If you have time, let it rest for a bit, covered by a tea-towel. If not, it doesn't matter too much.

Make small (about the size of a golf ball) balls of the dough. Each one will be one tortilla. The amount above is enough for 10 or 12 tortillas, depending on how big you like them.

Cut up a Ziploc bag or parchment paper and lay it over the open tortilla press.

Place a ball of the Corn Tortilla into the middle of the tortilla press.

Close the tortilla press using the handle to flatten the Corn Tortilla dough.

Open the tortilla press and check your dough if it is not thin enough you can press it once more

If it the tortilla is much wider on one side than another, turn it round (so the fat side is nearer the hinge) and squeeze again.

Then cook on a frying pan or a flat griddle. You don't need oil. They are done when they start to puff up or have brown spots on them.

And when they are done, wrap in a tea towel to keep them soft.