Recently I bought a big thing of masa harina and tried making pupusas and tortillas. I forget which recipe I used, but I remember it saying to get the dough to a "playdoh" like texture. The dough was soft but did not stick to my hands. The problem is that when I cooked it on a pan, it didn't seem to cook through before the outside got really dry. I used medium-low heat and a bit of oil. The recipe said 2-3 minutes per side, but it was still raw at that point.
I did some research and found that kneading it helps the water get absorbed into the flour better, and that it dries out quicker than wheat flour. However, kneading it didn't seem to help, and I did cover it while it rested with a wet paper towel.