- Flattens and bakes 10-inch tortilla wraps, pita, chapati, and other flatbreads
- Heavyweight die-cast aluminum cooking plates distribute heat evenly
- Nonstick cooking plates release breads easily, wipe clean
- 1000 watts of power, automatic temperature control, ready light
- Convenient cord wrap; stands on end for storage
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Product Description
Amazon.com Review
Built for power, speed, control, and ease, this 1000-watt appliance flattens and bakes 10-inch tortilla wraps, pitas, chapati, roti, and other flatbreads. Key to its performance are heavyweight die-cast aluminum top and bottom cooking plates that quickly and uniformly distribute heat so there are no hot spots to scorch breads. The plates are coated with nonstick material for easy release and simple wipe-clean convenience. An automatic temperature control takes the guesswork out of cooking, and a light signals when the flatbread maker has been heated to the proper temperature. A cord wrap reduces clutter, and the appliance can stand on end for storage. --Fred Brack
Product Description
Grand wrap flatbread maker flattens and bakes up to 10" tortillas. Professional style top handle press makes flattening dough easy. Non stick coating. 1000 watts of power. Ready light to let you know when ready to bake. Cool touch handle. Stands on end for storage. Cord wrap to eliminate tangles.
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Most Helpful Customer Reviews
95 of 96 people found the following review helpful:
4.0 out of 5 stars
This thing DOES work, I promise!,
By
This review is from: VillaWare V5955 Grand Wrap Tortilla and Flatbread Maker (Kitchen)
I bought this for my mother last year for Christmas. Shortly after we tried to make corn tortillas for quesadillas and had a relatively poor experience. There it sat for almost a year until last weekend we were going to make Three Cheese Enchilada Casserole. I decided to give this thing another shot and this time I finally got it to work and it is even more incredible than I imagined. Perfectly thin tortillas every time! We made around ten with no blowups (anyone who has used this certainly has blown up at least one tortilla while learning to use this thing).
The first and possibly most important aspect of this is to use more water while making your corn dough. You don't want it soggy but that really won't hurt you as long as it can be formed into a ball and is not mush. For your first few attempts you might want to shoot for too wet of dough. Roll up a ball and place it into the center. Slowly close the top part over the ball and press down a bit. Then use the large handle to slowly flatten the dough, but just a little. Do not attempt to close this thing all the way, you'll blow up the tortilla and make a mess. Look into the gap on the side of the press to monitor your progress. What you are trying to do is get it to be somewhat flattened but still pretty thick... Let it sit ten seconds or so. This will start to cook the tortilla and get it used to the heat, while removing excess moisture. After you've had the dough heating up and some of the moisture steaming out, try to flatten it a bit. How much you flatten it depends on the moisture of your dough and how much dough you are using. GO SLOW! You will definately want to rotate the tortilla before trying to press it all the way down. GO SLOW! If you ever start going too fast, you'll ruin it. Patience is a virtue! Keep turning and slowly pressing further and further until you've gotten the handle down as far as it will go. If you can get to this point, pat yourself on the back. If you've got some minor seperation in your tortilla you can get rid of it towards the end by applying as much pressure as you can, this will flatten the tortilla out and start to close some of those gaps. However if you havent gotten enough moisture out of the tortilla and you try this, it will blow up. Making a thin flawless corn tortilla is an art, not a science. You have to be patient and not try to rush the dough flat, unless you want to ruin your tortilla. After about a half hour I had ten near perfect tortillas. It was quite an accomplishment given our failure to make even one decent tortilla the year before. Now that I know this thing works, I'm definately buying one of my own ASAP. Fresh made corn tortillas are so much better store bought flour tortillas and are also better for you. I highly recommend this appliance to those who are up to the challenge!
76 of 76 people found the following review helpful:
5.0 out of 5 stars
It's all about the dough recipe and then this thing rocks!,
By
Amazon Verified Purchase(What's this?)
This review is from: VillaWare V5955 Grand Wrap Tortilla and Flatbread Maker (Kitchen)
Before I made my purchase, I saw the reviews about this item being very polarized: Some people love it and can't live without it; some simply hate it. Well, I decided to go ahead and bought it from amazon.com, with a little worry nonetheless.
I am not a big Mexican food fan but my kids love to eat quesadillas made with whole wheat tortillas I buy from Trader Joe's. (By the way, theirs is the only brand I buy because it tastes good besides being healthy. Other whole wheat tortilla stuff tastes sort of bitter.)I don't have a Trader Joe's nearby so what I used to do was to buy several packages and freeze them. Finally, I decided to try to make my own tortillas. Since I never knew how, I bought the machine to help me with. It started with a total failure. I followed the manufacturer's recipe for whole wheat tortilla and their directions of pushing the dough down just a little bit at a time and turning it all the time. I was very careful and followed the instructions religiously. I ruined 9 out of 12 tortillas. The tortillas 'blew' quite a bit and when they didn't 'blow' up they were too thick so that after they were done cooking they were too crunchy outside and too hard in general. Fortunately, I already had expection of this thanks to some reviewers' stories. I went back to amazon review and read all the reviews again. I learnt that I should try to use a wetter dough. I also wrote down a recipe given by a reviewer saying it's 'tried and true'. I modified the recipe just a little bit and actually used 1 cup of whole whole flour (milled at home, which I think helps with the taste not being bitter)and 1 cup of unbleached all purpose flour. 1/2 teaspoon of salt, 1/4 cup of canola oil and 2/3 cup plus maybe 2-3 tablespoons of warm water. This time the dough was very sticky and wet after I got it out of the food processor. I covered it with plastic wrap and gave it a good rest. By the time I used the machine to make tortillas, I put one little dough ball inside, pushed the lid all the way down with the handle until I heard the air bubble sound and stopped right then. Viola, perfect thin tortilla. I let it bake for a little while on one side with the lid open; and then turn it and bake the other side. So fast and the result is amazing. The most important thing I think is: the dough has to be very wet-- if it's not wet enough, you will hear air bubble sound right away after you push the handle just a little down. Then even if you follow the instruction of turning the dough around and around while pushing the lid down a little more everytime, the tortilla doesn't get as thin as you would like it to be. If you keep pushing after the air bubble sound comes out you will blow your tortilla. I don't know if the manufacturer's recipe and directions work for anybody else at all. But honestly if they at least inlude this 'wet dough' and 'one push' method, they will have more satisfied buyers of their product. As to the result of my whole wheat tortillas, they were thin but moist and soft. Better looking and tasting even than my favorite tortillas from Trader Joe's! No need to buy from anybody any more! My kids loved the quesadillas I made out of them. I felt like the machine has made me a professional whole wheat tortilla maker. How wonderful!
65 of 67 people found the following review helpful:
5.0 out of 5 stars
Don't confuse a bad recipe with a bad product!,
This review is from: VillaWare V5955 Grand Wrap Tortilla and Flatbread Maker (Kitchen)
I just threw a soft taco party this month and had great success with my Villaware. It was SO easy to use and virtually foolproof (my only blow-up was with the very first one b/c I pressed too hard), so I really think the secret to success is a good recipe (see a tried & true flour recipe below). If you're a first-time user, go with a flour tortilla recipe before trying your hand at corn tortillas b/c they inevitably yield better results. What I love about the Villaware:
1. Maintains an even heat as you make multiple tortillas 2. Requires minimal (almost none at all) pressure to make a nice thin tortilla 3. No clean-up required--great smooth teflon surface doesn't get dirty 4. Allows you to make larger size tortillas than many other makers Flour Tortilla Recipe: 2 cups flour 1/2 tsp salt 1/4 cup oil 2/3 cup warm water Directions: Mix together with a spoon and by hand. Let sit covered 30 minutes. Roll into 12 balls and press with tortilla press or roll out with a rolling pin.
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