(makes 10, 10" or 16, 6“ tortillas)
Open your Chef Pro electric tortilla press and turn it on to heat up on the "high" setting. Please note: If you've made tortilla dough from scratch and hand-rolled them in the past, you need to plan on making a softer dough in order to press them.
up to 2 cups unbleached flour (or all-purpose flour) added slowly until a soft dough is formed
1/2 teaspoon salt
1/4 cup oil (canola, vegetable, olive, coconut,…)
2/3 cup warm water
Traditional method: Mix 1 3/4 cups of the flour, salt and oil together with a fork (or by hand) until thoroughly blended (fine crumbs form). Pour in the water and work it in with a fork or by hand. Dough will be in large clumps. Dust with only enough flour to handle and knead until soft and smooth, about 2 minutes.
Divide dough into 10 equal pieces for large tortillas or 16 for smaller tortillas. Hand roll dough pieces into balls and cover with plastic wrap to avoid drying out as you begin pressing. Dough balls should sag a little as they are waiting to be pressed, otherwise your dough is too stiff.
Food processor method: Place 1 3/4 cups flour and salt in bowl of processor. Add oil and process for about 3 seconds. Then, with machine running, pour water through feed tube in a steady stream. Let machine run until dough forms a ball. Dough should be shapable but soft consistency.
dough into 10 equal pieces for large tortillas or 16 for smaller
tortillas. Hand roll dough pieces into balls and cover with plastic
wrap to avoid drying out as you begin pressing.
Dough balls should sag a little as they are waiting to be pressed, otherwise your dough is too stiff.
Place a ball slightly off-center in the press (a little closer to the hinged side). Close the press and push down hard on the handle one time (you will likely hear a squealing sound as steam escapes around the edges). Immediately lift the pressing handle and raise the lid to release steam pressure. You'll
see that your ball has spread very thin and filled the full circle of
your press. Gently close the lid and allow the tortilla to cook for 10
seconds, then turn it over with a non-metal spatula, close the lid, and
cook for 10 more seconds on side two. Move tortilla onto a cooling rack and press the next.
If the edges of your tortilla shatter slightly, press and release more quickly next time.
We suggest making a half batch of tortillas your first time so that you get the feel of a "slightly sticky dough" that you can shape with floured hands and press easily. If your tortillas don't press thin (1/8" thick or thinner), your dough is too dry. Add less flour next time.
We like our tortillas soft and pliable. You can cook them as long as you like to achieve the consistency you like - even as crispy as a tostada, if desired.
We cool the tortillas on wire cooling racks as we press, beginning to stack them as they are no longer warm. We place stacks on a small dinner plate and slip the plate with 12-20 tortillas into a gallon zip-lock bag. These can be stored in the fridge or frozen for later use.
If you are preparing tortillas to eat warm right away, keep them in a tortilla warmer or wrap them in a thick clean kitchen towel.
Add 2 tablespoons sugar and 1/2 teaspoon cinnamon to flour. Serve with fruit and powdered sugar, top with honey and serve warm, or serve with ice cream and your favorite lopping. Crisp fry your sweet tortilla for a special touch.