Suthseaxa
Senior Cook
I've recently been making a lot of flat breads and tortillas and I have trouble with sticking. I have a seasoned cast iron griddle which I use to make them. How do you suggest to stop them sticking when dry-griddling them? Low temperature or high temperature?
An example recipe I am using is 1 cup masa harina and 1-1.5 cups of water (mix and let sit for 20mins) for tortillas. I think the heat is the problem; I can't decide which to use! I must defer to your experience
An example recipe I am using is 1 cup masa harina and 1-1.5 cups of water (mix and let sit for 20mins) for tortillas. I think the heat is the problem; I can't decide which to use! I must defer to your experience