Mix the salt and flour together, then add the water. Mix well with one hand and knead until it forms a smooth (but possibly slightly sticky) dough.
Cover with a damp towel or paper towel and let rest for 10 minutes to one hour.
When ready, divide the dough into 16 balls.
Warm a nonstick skillet over medium heat, and heavily flour a cutting board or working surface. Roll out each ball to about ⅛ inch thick.
Cook on each side for about 30-60 seconds, or until it easily moves around the pan, and a couple of teeny bubbles form on the top. Don’t cook it too long or it will become too hard to roll.