Corn Tortilla With Fresh Flower Petals

1 pound masa flour
4 teaspoons salt
cold water
edible flowers (petals only) Nasturtiums, pansies, roses, and Johnny jump-ups work well with this recipe.

Mix together flour and salt in medium mixing bowl. Slowly add water, as needed, and knead gently until a smooth dry masa is formed. Remove small piece, roll into a ball (about half size of a golf ball). Continue to do so until all masa is used. Next, take a tortilla press and between 2 pieces of plastic, place a masa ball and press half way. Now open, remove plastic from show side of tortilla, lay petals on half-pressed tortilla, recover with plastic, and finish pressing. Remove tortilla and place it between 2 pieces of wax paper. Continue process until all masa is used. On a warm griddle remove 1 piece of wax paper and place raw tortilla on griddle. Cook on one side until golden brown, about 45 seconds, then turn over and cook for 1 more minute; serve. Makes about 20 tortillas.