When it's cool enough to handle, knead the dough with your hands until a ball is formed that's sticky enough to stay together, but not coming off on your hands much.
When it's cool enough to handle, knead the dough with your hands until a ball is formed that's sticky enough to stay together, but not coming off on your hands much.
Cut a zip lock bag into 2 pieces, and line the press. Place a ball of dough in the center of the press, and close the press down to form thin tortillas.
Cut a zip lock bag into 2 pieces, and line the press. Place a ball of dough in the center of the press, and close the press down to form thin tortillas.
Cook the tortillas on a hot cast-iron skillet or comal for 10 seconds on the first side, then 40-50 seconds on the next side, then flip it back to the first side until the tortilla puffs.
Cook the tortillas on a hot cast-iron skillet or comal for 10 seconds on the first side, then 40-50 seconds on the next side, then flip it back to the first side until the tortilla puffs.