Jean, I don't even know what a tortilla press is, so I'm not sure what you are asking. I DO know that the times I've had the time to make my own, I used the following. I was very excited about the many flavors I could achieve. I had fun with this one for weeks. I made so many summer wraps using these last year....YUM!
Now to your question...after all this time, I didn't know I needed a press to make them. Mine were fine following the recipe below. So could you explain the point of the press?
This is how I did it(I'll post the website as soon as I find it...lol!:
* Exported from MasterCook *
Flour Tortillas (Sun-Dried Tomato, Red Bell Pepper, Garlic
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Sides and Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour
2 teaspoons baking powder -- or less than 1 teaspoon for thinner tortillas
2 teaspoons salt
1/4 cup lard -- between 3 Tablespoons to 1/2 a cup
3/4 cup hot water
Combine the flour, baking powder,salt, and optional dried pasta sauce mix. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.
Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.
Description:
"Homemade Tortillas are so good! There is nothing like a homemade tortilla right off the stove. Use it as a wrap instead of bread for your favorite sandwich."
S(Internet Address):
Per Serving (excluding unknown items): 153 Calories; 5g Fat (27.4% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 438mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Fat; 0 Other Carbohydrates.
NOTES : Notes from the author: You can make them by hand or use your bread machine (both follow). Also you can use anywhere from 3 Tablespoons of shortening or lard to the 1/2 cup. I only used a 1/4 cup and they were wonderful. Flavored tortillas are made using dried pasta sauce mixes, such as Knorr brand. You can use any of the following: Red Bell Pepper Pesto, or Sun-Dried Tomato Pesto, or Garlic & Herb, or Parma Rosa Pasta Mix, Carbonara ,or Four Cheese. Cooking time is rising time.
My Notes: I used a rolling pin and flavored the flour with wilted spinach, garlic, and onion in a blender with enough water to make a paste. I feel certain that fresh pestos of many flavors could be used in the same way. Just be sure the pesto is fairly thick and adjust hot water to get the right texture to your dough. It should be smooth but not tacky.
Here's the site...OOOPS! I forgot and posted from somewhere else...SORRY!
Flavored Flour Tortillias Since I KNOW you have GOT to have your own recipe, I'm curious about this kitchen tool that I may or may not need.