Tortillas: School me

[maunahaole]

We have been working on the technique. I made some up last night that had a touch more water in the dough than planned. The dough flattened out a lot more and easier, but was also more delicate to remove from the press. It seemed to cook a little quicker and more evenly ( that may be due to my flattening the centers during cooking as well). Finished product had a bit more even char and was more supple. The side benefit was that since they flattened thinner, the finished product had a slightly bigger diameter. Two burners of cooking tortilla is the way to go. I could probably do three or four, it greatly speeds the production.

[Too Tall]

Attachment 40179Comal in action - Garro.

That' folks is how it's done. Perfect.
Steve, is that a corn tortilla?
Still can't get mine to puff like that but they are very good at this point.

[caleb]

That' folks is how it's done. Perfect.
Steve, is that a corn tortilla?
Still can't get mine to puff like that but they are very good at this point.

The store bought tortillas I get in Minneapolis (on Lake Street) puff up like that when I throw them straight on a gas burner to warm them.