The 7 Best Tortilla Makers

Updated January 24, 2018 by Melissa Harr

7 Best Tortilla Makers
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We spent 47 hours on research, videography, and editing, to review the top options for this wiki. Once you grow accustomed to freshly cooked tortillas, you won’t want them any other way. You can quickly and easily whip up a tasty batch with the presses we’ve listed here, whether you prefer to use an electrically-powered or non-electric model. Some of these work for other flatbreads, too, including roti. When users buy our independently chosen editorial picks, we may earn commissions to support our work. Skip to the best tortilla maker on Amazon.

7. CucinaPro Electric

The CucinaPro Electric presses and bakes 10-inch flatbreads in a matter of minutes. Its sturdy hinges and large handle make it durable and easy to use, but it has a tough time with thick dough and is not recommended for use with non-gluten flours.
  • even heat distribution
  • cord wrap for tidy counters
  • nonstick coating isn't great
Brand CucinaPro
Model 1443
Weight 9.4 pounds
Rating 4.5 / 5.0

6. Brilliant Cook Press

The Brilliant Cook Press features commercial-grade heavy cast iron, making it durable enough to use for restaurant food preparation, but it arrives packed in a gift box, so it may be just the house-warming or wedding present you seek.
  • attractive rustic design
  • well-balanced for consistent density
  • handle could be sturdier
Brand Brilliant Cook
Model pending
Weight 5.6 pounds
Rating 5.0 / 5.0

5. Harold Import Co. Press

A smaller choice at 6 inches, the Harold Import Co. Press helps you achieve an even thickness, so that your breads will cook uniformly. Although it’s not nonstick, you can avoid cleaning hassles by lining it with plastic wrap before pressing.
  • instructions included
  • heavyweight aluminum
  • not great for truly thin tortillas
Brand HIC Harold Import Co.
Model 43172
Weight 1.4 pounds
Rating 4.0 / 5.0

4. Lodge Round Griddle

The Lodge Round Griddle isn’t a dedicated maker, per se, but it is nevertheless a strong choice for cooking flour tortillas, which are often rolled by hand anyway due to the dough's elasticity. The pan is 10.5 inches in diameter and has a hole in the handle for hanging.
  • relatively inexpensive
  • completely preseasoned
  • fairly rough surface
Brand Lodge
Model 17L9OG3
Weight 4.7 pounds
Rating 4.0 / 5.0

3. Central Coast Woodworks 8-Inch Hardwood Press

The tortillas you create with the Central Coast Woodworks 8-Inch Hardwood Press will make you say “yum,” while the press itself will have you saying “ooh” and “aah.” That’s because it’s made from red oak and walnut that’s both durable and eye-catching.
  • produced by hand in california
  • larger sizes available
  • treated with mineral oil and beeswax
Brand Central Coast Woodworks
Model pending
Weight 5.3 pounds
Rating 4.8 / 5.0

2. Cuisinart CPP-200

You’ll get versatility with the Cuisinart CPP-200, since it’s designed to tackle not only tortillas but also blintzes, pancakes, crêpes, and just about any other flat, thin, bread-like product you can think of. Its dishwasher-safe plates make cleanup a snap.
  • opens up to work as griddle
  • comes with tongs and mini roller
  • handy timer and indicator lights
Brand Cuisinart
Model CPP-200
Weight 9.6 pounds
Rating 5.0 / 5.0

1. Victoria 8-inch Pataconera

Cast in Colombia since 1986, the Victoria 8-inch Pataconera is a true original that’s crafted from cast iron seasoned with high-quality organic flaxseed oil. This versatile press is a snap to use and is guaranteed to make completely flat tortillas.
  • heavy-duty construction
  • includes an extra lever screw
  • single press per tortilla
Brand Victoria
Model TOR-003
Weight 7 pounds
Rating 4.8 / 5.0

A Brief History Of The Tortilla

To start at the beginning of the human settlement of the American continents, we must go back to the last ice age. Sometime between the years 16,500 and 11,000 BCE, scholars believe that human beings traversed the exposed "land bridge" that once spanned the distance between Siberia and Alaska. Likely in the 9th millennium before the Common Era, much of the ice had melted, the sea had risen, and the Bering Straight separated the continents once again. From then on, humans from the "Old World" and "New World" would live largely in isolation until the first voyage of Christopher Columbus in 1492.

Over the ensuing thousands of years, people spread across and down the length of the continents, establishing civilizations all throughout North, Central, and South America. In Mesoamerica -- an ancient region encompassing modern Mexico, Guatemala, Belize, El Salvador, Honduras, Nicaragua, and Costa Rica -- and in parts of South America, many different groups rose and fell during the centuries, including famed empires such as the Olmecs, the Incas, and the Maya. Multiple other tribes and societies likewise arose, grew, and receded again, many of which are lost to history.

While most pre-Columbian civilizations had myriad distinct qualities, many also shared similar languages, notably those derived from Nahuatl, the language associated with the Aztec empire, but which in fact predated the Aztecs by as much as seven hundred years. The ancient Mesoamerican civilizations also saw some crossover in shared religious beliefs and practices.

But perhaps the most commonly shared aspect of many pre-Columbian societies was their diet. Most Mesoamericans ate similar foods, with edibles such as peppers, beans, and various meats such as turkey. But no food was a staple in the same way as maize. Maize, more often referred to as corn in the modern lexicon, was used in many forms, but few were as ubiquitous as the tortilla, which remains an elegantly simply food still enjoyed in the Americas today, but now also popular all around the world.

A tortilla can be made from wheat flour but is traditionally made from ground corn. The process is simple, once you have the masa -- Spanish for "dough" -- properly made. That is, as long as you have a traditional hot stone or a great tortilla maker.

Choosing The Best Tortilla Maker

Great tortillas are cooked quickly on a very hot, flat surface. In fact, with a traditionally thin corn tortilla, it can take only a matter of seconds to fully cook tortilla dough into a flat bread ready to be served and enjoyed. There are two basic types of tortilla maker: the press, which can create even, flat tortillas but which must be heated up using a stove, oven, grill, or even a fire, and then electric unit, which both presses the dough flat and then cooks it between two hot plates.

The first option has its obvious drawbacks, namely that it can't cook a tortilla without an additional heat source. But it also has one obvious advantage over a plug in tortilla maker: it can be used anywhere, even in places without electricity available. So if you want to prepare tortillas at the campsite or just out in your backyard during a cookout, a traditional cast iron or a more modern aluminum tortilla press is a fine idea.

On the other hand, we have electric tortilla makers that can handle both the pressing and the cooking of a tortilla in short order. There is not much to differentiate most decent electric tortilla makers beyond their size and a few special features like easy cord storage and upright storage ability. If you stick with a trusted brand, you are going to get a good unit that makes great tortillas.

And do remember, whether you choose a traditional press or a modern electric version, the tortilla is best eaten as soon as possible after it has been cooked: the faster your tortilla maker works, the better you, your friends, and your family can enjoy a pile of fresh, delicious tortillas alongside those dishes of slow roasted pork, onions and rice, and mole poblano.

Making A Simple And Delicious Tortilla

Making a great corn tortilla from scratch is easier than you might think, provided you have a place to get high quality masa, or corn flour. (You could dry the kernels yourself, soak them in limewater, remove the skin, dry the rest of the kernels, then grind them, but it's probably a better idea to just buy the masa pre-made.) Use a ratio of two heaping cups of masa and one and a half cups of water. Add a few pinches of salt, and then mix and knead the dough until it is uniform.

Now roll a tablespoon's worth of dough into a ball, and then press it and cook it using your handy tortilla maker. If the tortilla is crumbly, add more water to the dough; if it is too sticky, add more masa.

For great flour tortillas, start with two cups of flour and three quarters of a cup of water. Mix in a dash of salt, one teaspoon of baking powder, one tablespoon of lard (you can use butter or oil, if you'd like), and mix everything together. Knead the dough, then roll up a ball and pop it into your tortilla maker.

Whether you choose corn or flour, if you spend some time perfecting your preferred recipe ratios and you get to know your tortilla maker, you'll always be only a few minutes away from fresh, delicious tortillas.



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Last updated on January 24, 2018 by Melissa Harr

Melissa is a writer, editor, and EFL educator from the U.S. She's worked in the field since earning her B.A. in 2012, during which time she's judged fiction contests, taught English in Asia, and authored e-courses about arts and crafts. In her free time, she likes to make stuff out of sticks and string.


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