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Return the dough to the original mixing bowl. Cover it with a damp towel and set it aside to rest at room temperature. As the dough rests, the flour will finish absorbing the water, making for soft and tasty tortillas. The resting period isn't vital if you don't have time to wait, and you can roll the tortillas as soon as the dough is ready. The resting period will give the masa harina time to fully absorb all the water, and improve the texture of the tortillas. When all the tortillas have been rolled out, heat a non-stick griddle or skillet over medium-high heat. Allow the griddle to heat for a few minutes. To test if the griddle is hot enough, sprinkle a few drops of water onto the surface. If the water sizzles and evaporates, then the griddle is ready. Brush the griddle with a thin layer of oil if you don't have a non-stick pan.
Let the dough rest for 15 minutes. Preheat a griddle.