2 years later, still perfect!
I use two sheets of parchment paper to flatten a masa dough ball about 2 inches in diameter.  After each press, I give it a quarter turn,( I turn the parchment paper that has the dough)<br /> I cook it on a well seasoned, but not freshly oiled cast iron skillet on med-low.  If the dough sticks to your hand after it is flattened, I found passing it back and forth from hand to hand dries it a bit, so it doesn't wrinkle when it hits the pan.<br />Makes beautiful tortillas!
Rating: 5 stars