Originally Posted by medtran49
Did you let it rest before you tried to roll? Usually I make flour ones because I don't really like the corn but will make them for Craig sometimes, I've found it's a fine line between too much water or too much masa, which causes sticking and breaking/cracking respectively. I've found if I let the dough rest and all the liquid absorb into the masa, the texture just feels better (can't describe it, just something you have to feel to know) and then I can make adjustments if needed. I usually also lightly roll the dough ball into flour (or the meal if its the fine stuff) before I press.
I still use wax paper or parchment on the top and bottom of the dough in the press. Parchment does work better as far as sticking though.
I also use the press for dim sum dough to get it started as rolling out all the little balls of dough for that is extremely time consuming and the press gives it a good start though still leaves it too thick for dim sum.
Oh, resting time for me is at least an hour and usually longer as I tend to make the dough early in the day to try to break up standing on the feet time as much as possible. Wrap in plastic just like you would pastry, pasta, etc dough. I don't put in refrigerator though.
Just realized, which masa harina are you using, fine or coarse? Bought the coarse once and tried to use it, didn't like at all, nothing but problems even with letting it rest. Also REALLY didn't like texture of tortillas made with it.
You may be onto something here.
In another thread we discussed dough and I am of the opinion that room temperature dough or higher than room temperature dough is easiest to work with.
I have found cold dough to stiff to work with.