Why Tortilla Presses Are Actually Terrible For Making Flour Tortillas - Tasting Table

Flour tortillas, distinct from corn tortillas, are traditionally made with gluten-containing wheat flour and animal fat, requiring a different method of preparation. While corn tortillas can be effectively shaped using a tortilla press, flour tortillas necessitate a rolling pin for proper stretching and shaping. This is because gluten, being elastic, doesn't flatten well in a press and instead shrinks inward. The process involves letting the dough rest and hydrate for optimal consistency, similar to pizza dough, which allows for better control over size and thickness.

“Flour tortillas require a gentle touch and specific techniques, much like pizza dough, to stretch the gluten without compromising the desired flat, circular shape.”

“Unlike corn tortillas, which can be made comfortably in a press, flour tortilla dough needs to rest and hydrate to achieve the desired consistency and elasticity.”

Read at Tasting Table