Two ways to make a disc
Every tortilla starts as a ball of dough that has to become a thin, round disc. There are two common ways to do it. The first is to pat the dough between the hands, passing it back and forth until it is flat. The second is to flatten it in a press between two plates. Both are in regular use, sometimes in the same kitchen on the same day.
The dough in either case is the same. How it is made is covered in the guides to masa dough and corn tortillas. This article is about the tool, or the lack of one.
Hand shaping
Patting by hand is the traditional method, and it looks deceptively easy. The cook takes a ball of dough, rolls it between the palms, and then claps it back and forth, rotating it slightly each time, so it gradually spreads. Some cooks work on a piece of plastic or a damp cloth and flatten with the palm. The skill lies in judging moisture, pressure, and rhythm.
Advantages
- No equipment needed beyond your hands.
- Allows variation in size and thickness, which suits larger or thicker items such as gorditas and sopes, discussed in stuffed gorditas.
- Many cooks feel they get better control of the edge and a slightly more rustic texture.
Drawbacks
- It takes real practice to get even, round tortillas.
- It is slower than pressing, especially for a big batch.
- Dough that is too dry cracks at the edges, while dough that is too wet sticks.
Pressing
A tortilla press has two flat plates joined by a hinge, with a lever handle. A ball of dough goes between the plates and the handle comes down to flatten it. It is usually lined with two pieces of plastic, such as a cut-open freezer bag or a purpose-made sheet, so the dough does not stick.
Presses come in several materials:
- Wood. Light, quiet and traditional-looking, but they can warp or crack and need to be kept dry.
- Cast iron. Heavy and durable, with plenty of weight to flatten the dough, but they can rust if not dried and oiled.
- Aluminium. Light and rust-resistant, inexpensive, and common in homes and stalls, though cheap ones can bend.
- Hydraulic or commercial presses. Used in tortillerias and not usually needed at home.
Advantages
- Fast and consistent, which helps for a batch of equal-sized tortillas.
- Easier for beginners.
- Reduces the risk of cracked edges because the pressure is even.
Drawbacks
- The plates are a fixed size, so you cannot easily make tortillas of other dimensions.
- Presses can flatten dough too thin or too evenly, and some cooks feel that tortillas lose a certain character.
- Another tool to store and clean.
Getting good results with a press
A few habits tend to help:
- Keep the dough covered while working, as it dries fast.
- Use balls of equal size, roughly the size of a golf ball for a typical taco tortilla. Adjust to taste.
- Place the ball slightly off-centre toward the hinge, since the plates put more pressure near the back.
- Press gently, check, and turn the dough if needed rather than squashing it hard once.
- Peel off the plastic carefully, laying the tortilla on the palm of your hand and onto the comal, as covered in the article on comal griddle cooking.
If tortillas stick, the dough is probably too wet. If they crack, it is probably too dry. A small adjustment with a little water or masa harina usually fixes it. For the difference between fresh dough and the dried version, see masa harina.
Which is better?
Neither is superior in every situation. Many cooks use a press for everyday tortillas because it saves time, and shape by hand for thicker or special items. Some households do the opposite, using hand patting as a daily habit and keeping a press for large gatherings. A few considerations:
| Situation | Often the better choice |
|---|---|
| A large batch for a crowd | Press |
| Learning to make tortillas | Press |
| Thick masa cakes | Hand |
| No equipment available | Hand |
| Very even, uniform discs | Press |
| A rustic look | Hand |
The practical advice is to start with a press while learning the feel of the dough, then try hand shaping when you are comfortable. Skills transfer in both directions, because once you know what good dough feels like, both methods become easier.
Care of the press
Wipe a press clean with a damp cloth and dry it fully. Oil cast iron very lightly. Do not soak wood. Store it somewhere dry. Keep fingers clear of the hinge when pressing, as the plates can pinch, and be careful if children are helping.