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Nature's way of saying do not touch
Anyone who feels so threatened to need to open carry,
should never have a firearm, because everyone else will be considered a threat. A reasonable law would make an application for an open carry permit an exclusion for purchasing a firearm. If a whole state bans the need for even permits, gun import into the state should be unlawfull, as well as importing ammunition!
There should be a manditory wellcome station at the state border where visitor should have to sign a consent document that they understand that they can be shot on sight by any armed paranoid or oath keeper.

I think I've mastered the six inch tortilla press. My tortillas have gotten better over the past few weeks since I bought it. I've discovered a few things by trial and error:

1. Get the right consistency. The masa has to stick together well but not be at all lumpy. If it's too dry, sprinkle in a little more water. It does tend to dry out as you make balls.
2. Use thick plastic, like a cut up food storage bag on each side of the dough. Wax paper is lousy.
3. Make the right size balls for your press. If you are squishing out too much around the edges, your balls are too big. If the pressed tortilla does not come to the edge of the press, they are too small. You want plastic, dough, and then plastic if that is not obvious. Put a ball down on the lower plastic so it's toward the hinge side of the press. Then put the top plastic on it and squish it down so it's somewhat flat.
4. Don't press too hard. The tortilla thickness should come out uniform.
5. Peel off the top layer of plastic bag. Then pick up the tortilla with the dough facing your palm. Then peel off the bottom layer of plastic carefully.
6. Toss the raw tortilla into the pan without touching the pan. If you do it right, the tortilla dough does not wrinkle or fold.
7. Keep your pan hot but not smoking. You will probably have to turn gas on and off to keep it that way because each tortilla has such little mass. Induction with a fixed temperature would be better.
8. Wait 30-45 seconds to flip it. It should hold together and slide nicely across the pan if you cooked it long enough.
9. Wait 30 to 45 seconds to flip it again. If it's cooked enough it looks much whiter than the raw dough. If cooked to long, it starts to brown.
10. Profit!

Congrats on that, it's an art I never mastered.

Real breakthrough for me. I was getting tired of the rye bread I was baking all the time. My wife is gluten-free so this means she can have a "bread" too. It was irritating having all these avocados and no tortillas for making Mexican food. In fact, I think I'll go make some beef tacos right now!

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Sssshhhhhhhh! Don’t want everyone to know.

Woody Allen/Sleeper: "Shut up and eat your shiksa"

That reminds me of Matzo, which reminds me this thread was about masa for a while. I love fresh tortillas but there is a learning curve for this very fragile dough. I was trying to make a modified masa dough that I could use for empandas, but the plain masa couldnt be sealed without cracking. I added some gluten, that I have around for amending sourdough. I figured I needed just a bit of gluten elasticity. Made a nice dough and put the purfect amount of dough in the press and gently applied pressure till the dough came to the edge. It was hilarious when I opened the press and watched the six inch circle quickly shrink to 2 inches. Next time maybe a little less gluten, and preheat the press to 450 on the induction to vulcanize it to keep 6 inches I've got some great welding gloves.

TAT

Makes me think of Naan which is slapped against the side of a tandoor.

That reminds me of my pizza-making endeavors. No extra gluten added, but my wheat flour dough always fought me on staying stretched out in the pizza pan. I really found it helpful to stretch it out, and then wait 15 minutes before trying again. That's called "letting the gluten relax".