Hi, wondering if anyone can help? When I flip the tortilla the second side cracks when I cook it, see two pics. Wondering why/what causes this?
I use masa harina and water with tsp of oil, salt and pepper.
Thanks
by thegreatart7
Mexican Food
8 Comments
I can’t be 100% certain, but I’d venture to guess your masa is a bit too dry? That’s a total shot in the dark, but seems to make sense. The other thought that came to mind is maybe they are too thick?
I’m betting one of the more experienced tortilla makers here will have more in depth answers for you.
Disclaimer: These are pure conjectures, I’ve never seen this issue before personally.
Id agree. Too dry and maybe too thick.
Thanks. Will try a wetter dough and thinner!
You might need to knead it a bit more as well
Leaving the dough to settle for 15 mins after kneading can kinda help it bind together. Never used oil in mine before.
No oil, no fat. Why? Because when oil gets hot, what does it do? It will fry. You aren’t frying here, at least not yet. And yes making it wetter and let the dough sit and hydrate for longer will be better.
I don’t think your dough is dry. You see, when the dough is dry the edges are cracked. Yours look quite smooth. I’d recommend trying to cook them on medium high on one side for about 20-40 seconds. You’ll know when to flip them because the color on the edges will change. Then you flip, cook for about a minute and then flip again so they poof. A well done tortilla poof and the his usually is achieved by flipping 3 times. Don’t leave them too thick. Although my mother never has an issue with thick tortillas cracking like this
I often get this with mine too. I’m by no means an expert (would appreciate the expert opinions here!), but I don’t notice much I’ll effect. Tends to be just the surface.
I see it less when I use a slightly wetter masa, but when they look like this, they’re still perfectly serviceable.