In a medium bowl, using your hands, mix the masa flour, salt and 6 tablespoons lukewarm water until a soft ball forms. Let the dough rest for 3 to 5 minutes.
Put 2 tablespoons of the dough into a zippered bag and flatten it using a tortilla press or rolling pin. The dough rounds should be 1/16-inch thick or 3 inches in diameter. Cut the rounds into quarters. Fry in the hot oil in small batches, turning once, until golden, 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate or baking sheet. While still hot, season with salt.