Can anyone suggest some methods of actually cooking tortillas? I've tried using a tawah and a cast-iron griddle. The trouble is, when I slap them down, air bubbles begin to form which lifts the dough off the surface before it cooks and effectively peels a layer off. On a hot tawah, they stick a bit too well. I find they stick a lot less on the griddle.
Also, they are quite crisp when they come off the griddle, so they crack when folding for tacos. Does anyone have any advice as to what I may be doing wrong? I'm thinking soft but with brown spots will be the ideal result, but I'm just having some trouble getting that at the moment.