Thanks! The first time I made them I followed the NYT recipe that accompanied the article on a red hook pupusa truck (which is where I ate them first).
This time I eyeballed it - a cup and a half of masa harina, and maybe 2-2.5 cups of hot water, added in stages. It needed a lot more hydration this time (I adjust it after it has rested for a bit - it sucks up the water).
I also add a bit of oil and salt to the dough.
I use a hybrid method for forming the pupusas - stuff the dough balls like indian potato patties (flatten into a cup in your palm, stuff, reform the ball) and flatten between sides of a ziplock bag like a tortilla (but not in a press).
