Mix masa and salt, stir in water, and blend well. Pinch off a piece of dough and roll into a ball about 1 1/2” in diameter; flatten in a tortilla press, or, if you have none, between 2 dampened 6” double thickened squares of cheesecloth, pressing as hard as possible with a cutting board. Remove board and roll with a rolling pin until about 5” across. Lift off top cheesecloth, very gently invert tortilla on the palm of your hand, and peel off bottom cheesecloth. Cook in an ungreased, heavy skillet over moderately high heat or on an electric griddle set at 400 F for 1/2 to 1 minute on each side, or just until tortilla begins to color. It should not brown.Keep warm in a napkin or linen towel while you shape and cook remaining tortillas.Serve hot.