Heat a griddle or heavy skillet over medium-high heat 8 minutes or until very hot. Meanwhile, cut two 8-inch circles from plastic produce bags or plastic wrap.
In bowl mix flour, water, and salt. Stir to form a smooth dough (if dough feels coarse, add a little more water). Shape into 16 smooth balls. Cover with damp dish towel or plastic wrap.
To make tortillas, place a plastic circle on bottom of tortilla press; top with a dough ball. Place other circle on top of the ball; clamp press down to make a flat disk. (If tortilla edges look cracked and jagged, dough needs a little more water.) To flatten without a press, roll between pieces of plastic wrap with rolling pin.
Open press; remove top plastic piece. Lift tortilla; peel off plastic. Cook tortilla on griddle 30 seconds or until spatula can lift it without sticking. Turn; cook 1 minute. Turn again; cook 10 to 15 seconds or until tortilla puffs in spots; cook 15 to 20 seconds to brown. Transfer to paper towel. Repeat with remaining dough.
Store in resealable plastic bag in refrigerator up to 3 days or freeze up to 3 months. To reheat, place on hot griddle for 30 seconds per side.