Prep Tools

Tortilla Press

Flattens masa into thin, even tortillas in one press

A hinged plate that flattens a ball of masa into a thin, even tortilla in a single press — faster and more uniform than rolling. Line the plates with plastic so the dough releases cleanly. Cast iron presses give the most leverage.

A tortilla press is a hinged plate that flattens a ball of masa into a thin, even tortilla in a single press — faster and more uniform than rolling by hand. Line the plates with plastic so the soft dough releases cleanly. A heavy cast-iron press gives the most leverage and the most even round.

Types & varieties

Cast iron press

Heavy, giving the most leverage and the thinnest, most even tortillas. The classic.

Aluminum press

Lighter and cheaper; fine for everyday use but needs a firmer push.

Wooden press

Traditional and handsome; presses slightly thicker, more rustic tortillas.

Press technique

Tortilla presses are made for masa (corn dough); wheat-flour tortillas usually need rolling because the gluten springs back. Cut open a zip bag or use two sheets of plastic to line the plates so the masa won't stick, set a ball just off-center toward the hinge, and press firmly. Peel back the plastic gently and cook right away on a hot, dry comal.

Use it for masa; roll wheat-flour tortillas instead
Line both plates with plastic so the dough releases
Place the ball slightly toward the hinge for an even round
Cook immediately on a hot, dry comal or skillet

Common uses

Pressing corn masa into tortillasMaking tostada and chip basesFlattening dumpling and empanada wrappersShaping arepas and gorditasPressing plantain and other dough rounds

Tips & pitfalls

Line the plates with a cut-open zip-top bag so the masa peels off cleanly.
Set the masa ball a little toward the hinge — it presses into a more even circle.
Press once firmly rather than several light presses for a uniform thickness.
Get masa to the right hydration: it should feel like soft play-dough, not crumbly or sticky.
Cook the pressed tortilla immediately — masa dries and cracks if it waits.