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

I will add a video when I get time to produce one. This Maker can create better than store-bought tortillas for a fraction of the cost but you have to put in the time to learn how to use it. You put your dough on the griddle and then squeeze the handle down for about 1/2 to 1 second. That's it! Then let the tortilla cook for around 2 minutes with the lid UP, flip, flip, and your tortilla should puff up. Lay the lid onto the puffed up tortilla to finish cooking.There are YouTube videos that show how to do this correctly. You don't just crank the heat up and then hold down the handle while your tortilla cries in pain. That will lead to a mediocre, dried out tortilla.The handle does feel a little flimsy but it hasn't broken for me yet. If it does eventually break I will just repair it with something else, I'm not sending this back.

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.

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.

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.