Add the cornmeal into a mixing bowl and mix in the salt.

Start adding water little by little, while mixing. When everything is mixed, wait for a few minutes before starting to knead.

Knead the dough until you form a smooth ball of dough that doesn't stick to the sides of the bowl.

Divide the dough into as many pieces as you need (the default of this recipe is 12). Shape them into balls.

Heat a pan over high heat. You can heat the pan over maximum heat and then regulate the heat if it is too hot.

Flatten the balls of dough. To do so, take a piece of plastic wrap and place it on a flat surface. Then, take a ball of dough, put it on the wrap, and place another piece of wrap over the ball. Then press a flat bottom of a pot or a pan on the dough until very thin and round. Remove the flat tortilla and repeat with the rest.

Cook the tortillas on the hot pan for a minute or two per side, until starting to get brown and small air bubbles form.

Serve with the filling of your choice. We used pulled oats, guacamole, and some sour cream. Or opt for variations of more authentic fillings as written in the article above the recipe.