The first corn tortilla I pressed at home — what I got wrong

Making corn tortillas looked simple in every video I watched. Here is what I got wrong in my first session and what I changed. Dough too dry: I used the ratio on the masa harina package exactly. The tortillas cracked on the press and cracked on the comal. Added water a tablespoon at a time until the dough felt like soft clay — which was about 3 tablespoons more than the package said. Pressing too thin: I aimed for very thin tortillas because restaurants have thin tortillas. Mine stuck to the plastic on the press. The right thickness for a home press is about 2mm — thin but not translucent. Comal too cold: I was too cautious with the heat. A corn tortilla needs a hot comal — it should leave after about 30 seconds on the first side with visible drying and slight browning. On too-cool a comal it steams rather than cooks.