Haha I see. I normally prefer non-charred tortillas because whenever they are charred it is because I forgot them in the stove so they get _very_ charred.
Though I do like restaurant provided charred flour tortillas
You can't use a clay comal for fresh or the direct-burner method for premade, tortillas with induction (you can use a cast-iron comal or griddle with induction for either.)
Oh that makes sense. I use an iron comal so didn't think about clay ones (nor the direct-burner method since I only do that when I am too lazy to wait for the comal (which I usually call plancha) to heat up).
