my grandmother and aunts make (and made) masa balls and pile them in a bowl, then smoosh them into discs between their hands, then simply hang the pre-rolled masa discs on the side of the bowl (or counter top) before rolling them out and placing on the comal to cook. Flour is your friend here, your prep station should be covered. No need to waste paper. And an alternative to the baggie is a covered bowl with a hand towel. Mexican classic. -She would use all purpose flour and vegetable shortening. She also used very hot water and did not melt the shortening, but used her hands to work the shortening into the flour. After kneading, she would place a moist towel over the bowl to let it rest, then pinch off balls of dough, let them rest again before rolling them out. She would roll an entire batch of dough and put waxed paper between each tortilla and put them in refrigerator to use when needed.- bacon fat