I found a better video of a woman patting out tortillas by hand. Even when using a tortilla press (cast iron by all means), the proper consistency of the masa and how it is handled is the way you see it here. Masa has no elasticity. None. If it appears that it is at all elastic that is an illusion due to the woman's skill in handling it. Notice how it must be supported on the palms of her hands when it gets thin. We use plastic bags to support it easily without tearing. So far, I have found no videos which show puffing of the tortillas. See Ann's pictorial for that. The tortillas in this video appear a little thicker than I would expect. Maybe that is an illusion. Pay close attention to the consistency of the masa seen at the start of the video. Then, notice the charred spots on the baking tortillas which create the wonderful toasted flavor and aroma. Jim Here is a link that might be useful: Making Tortillas in Guatamala

Once you've pressed the tortilla, you can always take a rolling pin and make it thinner. I gave up the muss and fuss years ago and bought a tortilla press/cooker, so it presses the tortilla and cooks it at the same time. This is one of those tasks hubby actually likes to get involved in, and believe me, ANY kitchen gadget is worth it if you can get your husband interested in cooking (LOL). The recipe for the tortillas below smell wonderful when they are cooking and have more nutritional value and fiber than regular recipes.... The link below is a really fun recipe for the kids. I like the bag method so much I use it for all my tortillas. I keep bags of the mix ready-to-make. -Grainlady Wheat and Sesame Tortillas (source: "Natural Meals In Minutes" by Rita Bingham) 2 c. whole wheat flour 3 T. dry milk powder 1/3 c. sesame seeds extra flour for board 2 T. butter or applesauce 1/2 t. salt 2 T. yogurt 1/2 c. lukewarm water Combine dry ingredients. Use hand or electric beaters to cut in butter or applesauce until mixture resembles fine crumbs. Slowly pour in water and yogurt, mixing lightly with a fork. On a floured board, knead dough until smooth and elastic, about 5 minutes. Shape into a ball, cover and let stand for 10 minutes. Divide and shape dough into 8 balls. Cover, removing one ball at a time and roll paper-thin on floured board. Place on heavy, hot, ungreased skillet, over medium-high heat. Blisters should appear right away. Brown on one side and turn. Cook about 30 seconds. Makes eight 9-inch tortillas. Here is a link that might be useful: Tortillas in a Bag

WorldÂs Greatest Home Made Corn Tortillas MAKES EIGHTEEN 6-7 INCH TORTILLAS 1 1/2 cups, canned hominy (most of a 29-ounce can) - drained 1 1/2 cups, masa harina 1/4 teaspoon, salt 1 cup, hot tap water Puree the hominy in a blender or food processor. Mix thoroughly by hand (or process in food processor) the pureed hominy with the masa harina, salt and water until the dough gathers into a soft ball. Wrap the ball completely in plastic wrap until ready to use; set aside, or refrigerate for up to 1 day. When Ready to Use: Divide the dough into 18 golf-ball-size pieces. Cover with plastic wrap to keep the unused balls moist while rolling or pressing the others to make tortillas. To Form Each Tortilla: Place a ball of dough between two pieces of plastic wrap. Press with a tortilla press, or roll with a rolling pin, to make a 6-7-inch round disk if dough, between 1/16- and 1/18-inch thick. Set aside, in the plastic wrap until ready to cook. [Tortillas may be formed and refrigerated overnight.] Be sure to cover all resting dough with plastic wrap - it dries out very quickly! To Cook Tortillas: Heat a heavy, cast iron skillet, griddle, or comal over medium-high heat. Peel off the plastic wrap, and place the tortillas in the pan, one at a time (unless more will fit without overlapping). Cook for 30 seconds, turn over, then cook for 1 minute. Turn the tortilla over again to the first side and cook for 30 seconds, until the tortilla puffs slightly but is still pliable. Remove tortilla from pan. To Store Tortillas: They may be cooked in advance, stacked, wrapped in plastic and refrigerated overnight. Reheat just before serving. NOTE: If the edges of a tortilla crack when the tortilla is rolled out, press on the plastic wrap with your fingers - or cut the edges off with a sharp knife, to form even rounds.

Excellent tutorial. Easy? Yes and no. I need to get everything set up, lots of counter space. And pay attention. No zippy-speedy motions. Calm and easy pressure with the press. Most important is to get the masa dough a good consistency. Rick Bayless has a good easy y-tube tutorial. I also use my rectangle griddle on front burner lower and back burner higher. Two cast iron skillets works also. I have MaSeCa and Bob's masa. I think you may have purchased MasaRepa that is grainier almost like a cross between cold polenta and cream of wheat. Delicious but a different animal. Those are stuffed and formed like a hockey puck, then grilled. This time of year I have less patience than the Winter months. I have a local place that makes fresh and I freeze in packages of 6 for quick weeknight meals. (sun sets so late we would rather be outside than cooking). Prepping some quick sides and toppings is enough. I have two and a salad with all the toppings and DH has four. Been that way for years... Presses can be such junk. My new one I got lucky. But it is junk. Not true cast iron. Some reviews it was broken out of the box or the handle snapped off first use. DH bought it to surprise me. My old one from Mexico needs a piece of cardboard like what is on the back of a legal size note pad. It was making them uneven. When I was first experimenting, I made two small batches of dough to get the mix perfect. Now I know how it should feel but it took a couple tries.