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1
Combine the masa, salt, and water, adding the water gradually and working the dough until it is smooth, pliable, and does not crack at the edges when pressed. The surface should feel uniformly moist but not tacky.
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2
Divide the dough into balls of approximately 40 g each. Using a tortilla press lined with plastic, or a rolling pin between two sheets of plastic, press or roll each ball into a round disc 1–2 mm thick — noticeably thinner than a standard tortilla. Hold the disc to the light: it should be nearly translucent at its thinnest points.
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3
Before baking, punch holes evenly across the surface of each disc using a finger or a pointed tool, spacing them approximately 1 cm apart. This is where the totopo lives or dies: without the holes, steam is trapped, bubbles form, and the disc bakes unevenly, leaving soft pockets that never fully dry.
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4
Heat a clay comal over moderate heat. Lay a disc on the ungreased comal and bake for 8–12 minutes on the first side, until the underside is dry and just beginning to colour at the edges. No steam should rise from the surface.
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5
Flip and bake for a further 8–12 minutes on the second side. When done, the totopo is uniformly hard throughout, gives a clean snap when broken, and produces a hollow sound when tapped. Any soft centre indicates incomplete drying; return to the comal.
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6
Transfer to a rack and cool completely in a dry environment before stacking. Store in an airtight container away from humidity; properly dried totopos keep for 2–3 weeks.