KITCHEN PRACTICE 1 — A Full Batch of Tortillas
==================================================
Chapter: Mexican Cookery 4 — Tortillas: Pressing & the Comal

TASK
----
Press (or hand-pat) and cook a full batch of tortillas, using the
real three-flip technique on a dry comal, checking for the light
puff and a soft, pliable, fold-without-cracking texture.

WHAT TO DO
----------
1. Mix and portion a batch of masa dough as in Chapter 3, keeping
   unused portions covered under a damp cloth.
2. Press each ball between two sheets of plastic on a tortilla
   press, in one firm motion, or hand-pat it into an even round.
3. Cook on a dry, hot comal: first side until it releases cleanly
   and shows light colour, then the second side a little longer,
   then flip back to the first side briefly.
4. Watch for a light puff or bubble as it hits that final flip.
5. Fold a finished tortilla in half to check it stays soft and
   pliable, with no cracking.
6. Keep finished tortillas wrapped in a clean cloth as you cook the
   rest of the batch.

WHAT TO EXPECT
--------------
- A properly cooked tortilla should show real light browning spots
  and a modest, visible puff at some point during cooking.
- Folded in half, it should bend cleanly without cracking or
  breaking.
- The texture should feel soft and slightly springy, not stiff or
  dry.

WHY THIS WORKS AS AN ANSWER
----------------------------
This exercise runs the chapter's own full technique end to end for
the first time — pressing, the real three-flip cooking method, and
the light puff — giving a direct, tasted reference point for what a
properly made tortilla should actually be like.