It's hard to tell from the angle in the 2nd photo but I finally got the tortilla to be really puffy with the right amount of toastiness. I learned some things about the technique along the journey from the 1st photo to the 2nd photo:
- The most important thing to get right is the pan/comal/cooking surface. Must be the right temperature and completely non-stick. Experimenting with different heat settings on my stove was very helpful.
- Measuring the water and dry masa with a scale makes it easier to have a consistent dough.
- Using warm water in the dough and letting the dough rest for a while in a covered container helps to get more water absorbed in the masa. This can make the tortillas more moist and puffy.
- Doing the first flip earlier prevents one of the sides from getting too dried out and cracked. You can tell from the 2nd photo that one of the sides still looks somewhat dry, so there's room to improve there.
- Getting the tortillas to puff is really worth it because the 2 layer airy texture is so great.
If other people in this sub have more tips and tricks to share, I would love to hear them
by BrananellyCIVJrSrV