1. Mix harina and water, adding the water a little at a time until the dough holds together well and can be shaped into a large ball.
2. Divide the dough into 12 small balls. Dip two cloths in water and wring dry. Place each ball between the two cloths and roll out the dough with light, even strokes until 6 inches in diameter.
3. Cook on an ungreased medium hot griddle or iron skillet. May be served at once or can be frozen. These can also be fried in the oil to make tacos or tortilla chips.