Thanks to everyone who helped with my cast iron question. The Lodge works much better than my stainless steel pan, partly because it's a griddle which makes it easier to flip. I'm still having issues with one side being drier than the other. Is this just because my dough is too dry overall? Or the pan is too hot?
First two photos are from the same tortilla. Third is from a different one that had more issues and the crumbly texture is easier to see.
I did forget to add salt here. I used the 200g masa to 300g water ratio but it seemed too dry so I added more water. It might need even more. Maybe because the masa is imported and has dried out?
Any advice appreciated.
Also wanted to ask about how to prevent them from getting soggy after cooking. Is it best to keep them in a towel for a while first? How do you store them after?
by howtojapanese