CucinaPro Electric Tortilla Maker - 10" Pitas, Chapati, Roti, Flatbread, Non-Stick Cooking Plates with Ready Light and Cord Wrap

This machine is incredible! I have no idea why there are any complaints. It could be how or what they are using it for. Let me explain what I bought it for. I love homemade tortillas but cannot roll them into a circle to save my life. You cannot use a regular press like the one for corn tortillas, it simply will not work. The dough just will not expand and the dough just shrinks right back up. So, I bought this to try out. OMG!!! It is so awesome. I plug it in, wait about 3-4 minutes, roll a ball of tortilla dough in my hand, place it in the machine and press down firmly for 2 second, pick it up and press it again for 2 seconds and BAM, perfect ROUND tortilla. This thing will make them small or to the entire diameter, all depends on how many times and how hard you push. I just make the shape by pressing down twice then take it out and put the tortilla on my cast iron griddle to complete the cooking. DO NOT HESITATE, BUY THIS THING!!!! The reason it WORKS is because it uses the moisture in the tortilla and it "steam presses" the tortilla into the perfect round shape. It only takes 4 seconds. You CAN leave the tortilla on the cooker and it will cook it to a golden brown. I just like the cast iron because I am old school. If you leave it in the cooker to finish cooking, it will make your tortillas crispy the longer it is in there. Almost like a quesadilla. If I could give this 10 stars I would. Trust me, if you roll tortillas now and hate it, this will change your life. Home made tortillas are NO LONGER a pain to make. I even make a bunch of dough and refrigerate whatever I don't use that day. I can put cold dough in the press and have the exact same results.

This tortilla press worked AWESOME for 3 months. But then, with no changes to the recipe, every tortilla started sticking badly. Very disappointed. Customer service was horrible. After a few attempts to talk to Cucina on their horrible staticky phone lines, they did offer to replace it if we sent it back. However we're not confident that the new one would last longer than 3 months and not willing to risk the shipment charges.Still works as a tortilla press using plastic ziplock bags to prevent sticking. We then cook the tortillas in a skillet on the stove.

11/6/12 UPDATE: We bought a second one! One is not enough, kids have no patience. This is a popular fast food favorite in our kitchen: Rye, Whole Wheet, Pretzle flat bread and Tortillas by the dozen ...First, we use NO LARD, BUTTER, or OIL of any kind and NO EGGS. Applesauce makes a good egg substitute, if you really want to go there, but it's really not needed.OK - it takes a little trial and error to get the mixture moisture correct and to understand how much pressure to exert and when to take it out. Pressing them too thin makes them lacy. Opening it too early makes them pull apart (just close & let it cook a little more). They scrape off easily with a plastic (NOT metal) pancake turner.The best part? We are making tortillas so soft, fluffy, sweet and delicous, they're becoming the main course! Try this: drain a can of sweet corn, puree in the blender. Mix it with Corn Masa (for tortillas) until the batter is stiff. Keep the tortillas less than 7 inches - the larger ones make the grill difficult to open. Best tortillas ever! Then customize them to taste with salt, onion, jalapenos, or ...Next, mix whole wheat flour or rye flour with about 1/4 seminolina flour & water for a soft dough, add caraway seeds, salt, oregeno, thyme, rosemary to taste. Everyone loves our flat bread!Next, thin out the Masa mixture a little, let it cook a little longer, and it makes healthy chips with NO OIL for dipping in the homemade salsa.Already sent my sister one of these and we're planning on taking it to a friend's when it's our turn to do the snacks.

Fantastic, works as advertised. Easy all in one press and double sided cooking of dough ball into flat bread. I preheated the griddle/press, then placed a 2 oz dough ball with a serving scooper in the middle of the griddle, pressed the top part down and after some seconds I had a delicious 8 inch Tortilla. It seemed to brown better on the bottom, so I flipped the flat bread over to get a slight browning on both sides. Please bear in mind that the portion size of dough will determine the final diameter of the flat bread and in my case, 2 oz of dough gave me a nice thin 8" Tortilla.I also need to point out that I used my own formula of dough, which is non grain anything. It is a proprietary blend of ingredients that is high in protein, fiber and fat, but very low in carbs. It was designed as a functional food, a substitute for the many traditional breads and specifically, a quality and all natural bread alternative for diabetics. The dough is extremely sticky, but cannot be dusted with flour to prevent the stickiness for obvious reasons. The non-stick surfaces worked fantastic, the tortilla came off easy without residue on the griddle/press.