Yes I keep the tortilla moving as I make it - I continually roll then turn it 90 degrees or turn it over. Keep plenty of flour underneath. And don't leave them on the counter, as soon as they're ready, pick up and get straight in the pan. If you knead the dough well and rest it, that should develop the gluten enough so it doesn't tear (hopefully)
Do you have any tricks for transferring the thin tortilla to the pan without it tearing, folding ordeformity? deforming? The struggle often deters me.
Yes I keep the tortilla moving as I make it - I continually roll then turn it 90 degrees or turn it over. Keep plenty of flour underneath. And don't leave them on the counter, as soon as they're ready, pick up and get straight in the pan. If you knead the dough well and rest it, that should develop the gluten enough so it doesn't tear (hopefully)