In a bowl, add your masa, salt and water.
Knead with your hands until well distributed, cover with a damp towel and let rest for 5 minutes. If your dough is too dry or crumbly, add water a tablespoon at a time until it sticks together easily without any cracks forming.
Divide the dough into 6 equal pieces and form each piece into a a long cylinder.
Use a tortilla press to flatten these dough balls into ovals, covering your cylinders with a damp towel while you work with the dough pieces one at a time. If you don't have a tortilla press, place your dough pieces on a flat clean surface with parchment underneath it. Then use a cutting board or plate with a flat bottom covered in plastic wrap to press your dough pieces into an oval and carefully peel off the parchment of the plate cutting board.
If you want to fill your huaraches, flatten your cylinder and make a a long well. Take some cooled, thick refried beans and place about a tablespoon of it into the well and spread it along the dough. Wrap it up so the beans are fully covered and you have formed a cylinder with the dough again. Them proceed to press the same way you did in the previous step.
In a hot skillet, fry your dough pieces on medium to high heat for about a minute on each side until it is toasted and beings to puff up a little.
Enjoy immediately or store in an air tight container and heat in a pan or skillet before serving.
