Tortilla presses are a pain. I have one and I love it and i do use it, but not often for tortillas. Because they are just really hard to make flat enough to use in tacos, enchiladas, etc., unless you want to roll them out further on the counter afterwards.
Tip: Line the tortilla press with waxed paper on both sides before using and spray the heck out of it with Pam or something similar between each use. You’ll have to replace the waxed paper every 3-4 tortillas. (I just rip off a big sheet and fold it in half.) But the tortillas won’t stick that way.
If you are making any kind of filled pastry (empanadas, homemade samosas, etc.), a tortilla press is a quick way to flatten the balls of dough for the outside pastry part. This is usually how I use mine. Seems to work with all sorts of dough and flour (I don’t use white flour, but works with mixtures including chickpea flour, whole wheat pastry flour, masa harina, etc.).
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