I have tried 5 small batches and keep getting this crackle texture. I’m a beginner and really want to nail it. How can I improve?? Method:
1/2c masa harina
1/4-1/2c hot water
Pinch salt
Knead 5 mins. Rest under a damp towel 30 mins. Dough is always like fresh play dough. Grill on medium/high heat 30ish second a side. Put in tortilla holder to steam.
First batch I figured it was not hydrated enough. Added hot water to the point where it hardly even came off the press without sticking. I kneaded longer on another batch. Every single batch is giving me these cracks on the second flip! First flip is perfect. Texture on eating feels a little grainy, but pliable.
I feel like the answer is that they aren’t hydrated enough. Is there a trick im missing?
by fourdoubleyous
Dining and Cooking