I recently started making gorditas, and they cook just fine(fluffy on the inside), but I wanted to know if there was a way to prepare the dough so it's not so tacky?
I've been preparing it with two cups corn flour, one and a half cups water, and about two tablespoons of butter and a couple pinches of flaky salt for flavor. I mix it all well, but I can't find a good way to break off pieces of dough without it sticking all over my fingers. I've tried dusting it with the flour like with regular baking, I've oiled my fingers, and I've tried to just soldier on. It makes it difficult to shape or put in a pocket with filling, they open back up and just becomes a mess.
Just wondering if there's a better way, or is this how it's supposed to be.
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