Tortillas will never be the same: nixtamalizing whole corn ...
I found that adding a little water to the corn as it went through the grinder was useful. Either way, once you have your masa, you need to add a bit of water, about 1/4 to 1/2 cup but this varies. The dough should not be so dry that it cracks, but should not be so wet that it sticks to your hands.
