Review on 🌮 Tortillada: Your Ultimate Guide to Perfect Homemade Tortillas – Premium Cast Iron Tortilla Press (8 Inch) by Jessica Rodriguez

Despite what you read online you ABSOLUTELY can use this for flour tortillas as you can see in my attached picture be able! I've developed a recipe and technique that gets great results with flour. You will need parchment paper and a gallon ziplock bag, vacuum bag, disposable cutting sheet, or other plastic wrap. Cut each into a 10 inch square. You only need a plastic player. Cling film is not suitable for this, use something thicker and more durable. For flour tortillas, use the following recipe: 450g AP Flour 8g Sea Salt or Kosher Salt 3g Baking Powder (3/4 teaspoon) 240g warm water 75g vegetable oil Mix dry ingredients, add liquid ingredients and mix well until smooth arises . Use a dough hook if using a stand mixer. The dough should be homogeneous but not stick to your fingers. Add flour or water to adjust. Turn the dough out onto the table and divide into equal-sized balls. If you portion 1/8, you'll get 9-inch tortillas. 1/16 makes taco-sized (5 inch) tortillas as shown in the photo. Place portions of dough on a well-oiled baking sheet, being careful not to oil the top of the balls. Cover with cling film or foil and let rest for 30 minutes to 1 hour. Meanwhile, heat a large cast-iron skillet without oil over medium-high heat. It is extremely important to preheat the pan for at least 20 minutes. Now the most interesting. Place the parchment on the bottom of the press. Place the ball of dough BUTTER SIDE UP on the parchment. Place a sheet of plastic over it. This way the stickier side of the dough will stick to the parchment and the buttery side of the dough will slide over the plastic wrap as you press! This allows the dough to be pushed out without the gluten pulling it back in! The dough will stick to the parchment enough to hold its shape but slide enough on the greased plastic to squeeze out. Twist the bag a quarter turn after each squeeze to achieve an even thickness. Remove the plastic wrap from the top and allow the dough to adhere to the parchment. Place the tortilla and parchment in the hot pan and allow to cook for 10 seconds before removing the parchment. Reuse the parchment for the next cake. Cook the tortilla on the first side until small bubbles form. To vomit. Fry on the second side until brown spots form. turn again. At this point the cake should start to puff up and the two layers will separate. It is very important. If the cake does not swell, you will get a pasty translucent end product. It's okay if the cake is slightly crispy, it will soften once it's removed from the heat. If the tortilla is only partially puffed up, gently press it with a spatula until it comes off completely. Reduce heat if tortillas are browning too much before inflating. Adjust if the dough browns evenly and becomes crisp instead of browning and staying soft. That's all! Sounds complicated, but it's actually possible to make an entire batch of tortillas from mixing to eating in under two hours, and some of that time is spent letting the dough rest and preheating the pan.