I've been practicing making corn tortillas and getting pretty nice results using Maseca flour. They puff up real nice and everything.
After finishing two bags of Maseca flour, I wanted to try some other kinds, but sadly the results have been terrible.
Using Maza Real flour, I started with the same water:masa ratio I was using with Maseca, but the result was way too wet, so I tried some different ratios, but I just can't get it right…
Somehow it seems like the dough is too dry (the sides crack at pretty much any ratio when squishing a little dough ball against the palm of my hand), but at the same time the dough is sticky and fragile like when you use too much water.
I'm currently using the red flour from Maza Real and I still have one bag of white and one of blue flour of the same brand.
Any advice would be much appreciated.
by eriktoffolo