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(More customer reviews)I bought this for my mother last year for Christmas. Shortly after we tried to make corn tortillas for quesadillas and had a relatively poor experience. There it sat for almost a year until last weekend we were going to make Three Cheese Enchilada Casserole. I decided to give this thing another shot and this time I finally got it to work and it is even more incredible than I imagined. Perfectly thin tortillas every time! We made around ten with no blowups (anyone who has used this certainly has blown up at least one tortilla while learning to use this thing).
The first and possibly most important aspect of this is to use more water while making your corn dough. You don't want it soggy but that really won't hurt you as long as it can be formed into a ball and is not mush. For your first few attempts you might want to shoot for too wet of dough.
Roll up a ball and place it into the center. Slowly close the top part over the ball and press down a bit. Then use the large handle to slowly flatten the dough, but just a little. Do not attempt to close this thing all the way, you'll blow up the tortilla and make a mess. Look into the gap on the side of the press to monitor your progress. What you are trying to do is get it to be somewhat flattened but still pretty thick... Let it sit ten seconds or so. This will start to cook the tortilla and get it used to the heat, while removing excess moisture.
After you've had the dough heating up and some of the moisture steaming out, try to flatten it a bit. How much you flatten it depends on the moisture of your dough and how much dough you are using. GO SLOW! You will definately want to rotate the tortilla before trying to press it all the way down. GO SLOW! If you ever start going too fast, you'll ruin it. Patience is a virtue!
Keep turning and slowly pressing further and further until you've gotten the handle down as far as it will go. If you can get to this point, pat yourself on the back. If you've got some minor seperation in your tortilla you can get rid of it towards the end by applying as much pressure as you can, this will flatten the tortilla out and start to close some of those gaps. However if you havent gotten enough moisture out of the tortilla and you try this, it will blow up.
Making a thin flawless corn tortilla is an art, not a science. You have to be patient and not try to rush the dough flat, unless you want to ruin your tortilla. After about a half hour I had ten near perfect tortillas. It was quite an accomplishment given our failure to make even one decent tortilla the year before.
Now that I know this thing works, I'm definately buying one of my own ASAP. Fresh made corn tortillas are so much better store bought flour tortillas and are also better for you. I highly recommend this appliance to those who are up to the challenge!
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Grand wrap flatbread maker flattens and bakes up to 10" tortillas.Professional style top handle press makes flattening dough easy.Non stick coating.1000 watts of power.Ready light to let you know when ready to bake.Cool touch handle.Stands on end for storage.Cord wrap to eliminate tangles.
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