panan Wooden Tortilla Press Mexican Tortillera Presser Made from Natural Food-Grade Acacia Wood - Large Wood Pataconera with 50 Pieces Parchment Paper, Dough Cutter and Recipes eBook (Square 10")

Wife loves it.

Beautiful piece. I love it and works just as intended.

Don't look any where else, this is the best Tortilla/pita bread press that I ever used, in fact the Rolls-Royce of tortilla presses, it is beautifully made, beautiful natural wood with a very nice engraving on the top that adds an artistic look, the wood is heavy in weight which helped allot while using the press as it was very easy to press the dough, the hinges are heavy duty food grade stainless steel and very well made, they even thought of how to open the press after applying it by providing an area with finger groove to open it, I think this unit will last a life time and I loved the way it looks that I keep it on my wooden table to complement it, buy with confidence and you wont regret it

This tortilla maker is amazing!!! I was wondering before purchase whether the cast iron press can be replaced with wooden one since the wood press is safer. No rust any more; I am not worried anymore about the rust which is always the case with my old metal press. It works much better than expected. It doesn't require big effort to press the dough ball. Also the additional items come with the press are so helpful, I could use it right away out of the box. It is definitely well made, it has a lot of fine details which looks and perform amazing. Definitely fall in love with this product and I am going to buy it again as valuable present for my coming occasions. I strongly recommend it.

There is a learning curve, but works well for me now. I use to for making Indian rotis/chapatis, when I have to make in bulk. Trick is to oil the parchment paper lightly. Works well-I’ll rate it 4.5. I keep 2-3 skillets and make multiple at one time. Much easier that rolling by hand. Only taking 1/2 point off because you have to use parchment paper. I use the same pair for making even 20 or more chapatis. Once I’m done I toss it away. Sometimes you have to oil it again if the rotis start sticking a bit.