Combine masa harina and salt in a large bowl and mix with a wooden spoon. Add 1 1⁄2 cups hot tap water and 1 tsp olive oil into the bowl and mix together until all the water is absorbed. Using your hands, form the dough into a ball. The dough should be firm and springy when touched, not dry or super sticky. If necessary, add water or harina in small amounts until the dough is springy and holds together. It should be the consistency of play-dough. Place the dough ball in the bowl and cover it with a clean kitchen towel or plastic wrap. Let the dough rest for 10-20 minutes, in order to allow all the water to get absorbed.

Preheat a griddle or skillet over medium-high heat. Cut the side seams and zip-top (3 sides) off of the gallon bag and open it so that it makes one large rectangular piece of plastic. Open the tortilla press and lay the plastic inside of it so that it covers the upper and bottom parts of the tortilla press. Use a medium dough scoop or eyeball 2 Tbsp-pieces. Roll each piece into a ball with the palms of your hands. Place one dough ball in the middle of the tortilla press, close the top and press to flatten. Open and peel back the zip-top bag to transfer the tortilla to your hand. Place the flattened dough onto the hot skillet and cook for about a minute, flipping 2-3 times as the tortilla starts to bubble and puff up and brown marks form. Keep cooked tortillas in a tortilla warmer or wrapped in a kitchen towel.