There's a particular smell in a kitchen where somebody is making tortillas from scratch: warm corn, a little toasted, a little sweet. Store-bought tortillas can be fine, but a tortilla that's gone from dough to comal in five minutes tastes like a different food. The tool that makes that practical at home is a tortilla press, a hinged pair of flat plates that turn a ball of dough into a perfect, thin disc.
This guide covers six popular presses, four manual and two electric, with honest notes on what each does well and where it frustrates. It also covers the part product pages skip: how to make the dough, how to press without tearing and how to cook tortillas well on an everyday stove. If you're short on cookware, our electric skillet guide and our guide to the best pan for an electric stove both cover ways to cook tortillas without a traditional comal.
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Manual or electric: which kind should you buy?
| Manual press | Electric tortilla maker | |
|---|---|---|
| What it does | Flattens the dough into a disc | Flattens and cooks the dough |
| Cooking | You cook on a comal, skillet or griddle | Built in, between heated plates |
| Texture | Classic: puffs and blisters on a hot surface | Often denser or paler, depending on the model |
| Power | None | Needs an outlet, about 1,000 W |
| Cost | Low to moderate | Moderate |
| Upkeep | Cast iron needs drying and oiling | Wipe the non-stick plates clean |
The short version: if you want the real thing, buy a manual press and cook on a hot pan. If you want speed and convenience and don't mind a slightly different result, an electric maker is a decent shortcut. Some owners of electric models say they press, rotate and then finish the tortilla on a hot griddle for better colour, which shows how personal the choice is.
Quick picks
| Pick | Best for |
|---|---|
| Victoria 8-inch cast iron | Best overall manual press |
| IMUSA 8-inch aluminum | Lightweight, budget-friendly |
| Norpro 6-inch | Compact, taco-sized |
| Gourmia electric | Presses and cooks in one |
| Eleganceinlife cast iron | Heavy-duty alternative |
| Brentwood TS-127 electric | Budget electric press |
How these picks were chosen
I looked at material, plate size, weight, how much effort each press needs, how easy it is to clean and look after and whether it presses only or cooks as well. Specs come from the makers and product listings and can change, so check the current listing for the exact model and size. Prices change often. I have not run hands-on tests of these products.
The 6 tortilla presses, reviewed
Victoria 8-Inch Cast Iron Tortilla Press
- Type: Manual, cast iron
- Size: 8 in. plates
- Finish: Pre-seasoned with flaxseed oil
- Made in: Colombia, since 1939 (maker)
The classic choice, and for good reason. The weight of the cast iron does most of the work, so you rest the handle down rather than leaning on it, and the plates press out an even, thin disc. It comes pre-seasoned with flaxseed oil and is made without PTFE or PFAS, according to the maker. Listed weights vary by version, from roughly four to eight pounds, so check the one you're buying. Care is simple but strict: never put it in the dishwasher or let it air dry, or it will rust. Press lightly, because forcing the handle can break it.
What's good
- Heavy plates give even, consistent pressing
- Pre-seasoned and built to last decades
- Also works for flatbreads, roti and quesadilla shells
What to watch for
- Heavy, with some storage and handling effort
- Must be dried and cared for like cast iron
- Too much force on the handle can damage it
IMUSA USA 8-Inch Aluminum Tortilla Press
- Type: Manual, aluminum
- Size: 8 in. plates
- Weight: Light
- Care: Hand wash, dry well
A featherweight alternative that is easy to lift, store and use. Aluminum plates are lighter than cast iron, so you provide more of the pressure yourself, and results can be slightly less even until you find your rhythm. It's an inexpensive way to try homemade tortillas and a good fit for small kitchens and occasional use. Check the plates for flatness when it arrives, since thin aluminum presses can flex under pressure.
What's good
- Light and easy to handle and store
- Budget-friendly way to start
- No seasoning or special care needed
What to watch for
- Less weight, so you add the pressure
- Plates can flex on thinner models
- Less durable than cast iron over decades
Norpro 6-Inch Tortilla Press
- Type: Manual
- Size: About 6 in. plates
- Footprint: Compact
- Best for: Small tortillas, tacos
The compact option. A six-inch press takes up little room and makes small, taco-sized tortillas, which suits corn tortillas especially well. It's a sensible pick for tight cupboards and small households, and a smaller disc is easier to cook on a small pan. The trade-off is size: you won't get a large flour tortilla for burritos, so choose based on what you actually cook.
What's good
- Small footprint, easy to store
- Ideal for taco-sized corn tortillas
- Lower cost than larger presses
What to watch for
- Too small for burrito-size tortillas
- Smaller plates mean smaller batches
- Check the build quality and plate flatness
Gourmia Electric Flatbread, Pita and Tortilla Maker (GBM3400)
- Type: Electric press and cooker
- Surface: Non-stick
- Makes: Tortillas, flatbread, pita
- Check: Exact model and size on listing
Electric makers press and cook in one step, which is the main appeal: place the dough, close the lid, wait for the light, and out comes a cooked tortilla. The non-stick surface keeps cleanup easy. Be aware of the trade-offs: results often differ from a traditional press-and-comal method, and one reviewer of a similar model said they press, rotate, and then finish on a hot griddle. The listing number needs checking on the Amazon page, since Gourmia sells several similar appliances.
What's good
- Presses and cooks in one step
- Non-stick surface for easy cleaning
- Handles tortillas, flatbreads and pita
What to watch for
- Different texture from comal-cooked tortillas
- Takes counter space and a power outlet
- Confirm the exact model before ordering
Eleganceinlife Cast Iron Tortilla Press
- Type: Manual, cast iron
- Weight: Heavy
- Care: Season, dry and oil
- Check: Size and finish on listing
Another cast iron press with the same basic idea as the Victoria: let the weight do the pressing. It's a robust, heavy design that should last for years if you look after it, though lesser-known brands vary in finish and plate flatness, so read recent reviews on the listing. Like all cast iron, it needs drying and a thin coat of oil after cleaning to resist rust. Confirm the size and whether it's pre-seasoned before you order.
What's good
- Heavy cast iron for even pressing
- Durable with proper care
- A sturdy lever and base, per the listing
What to watch for
- Quality can vary with lesser-known brands
- Heavy to store and move
- Needs seasoning and rust prevention
Brentwood TS-127 Stainless Steel Non-Stick Electric Tortilla Maker (8-Inch)
- Type: Electric press and cooker
- Power: 1,000 W
- Plates: Non-stick aluminum
- Extras: Adjustable heat, indicator lights
This one is an 8-inch electric press with non-stick aluminum plates in a brushed stainless exterior. It has 1,000 watts, adjustable heat for soft or crispy results, power and preheat indicator lights and a non-skid base. It's an affordable way to get an all-in-one tortilla maker, and the adjustable heat lets you experiment. As with other electric models, expect a different texture from a comal tortilla, and give the plates time to heat fully before you start. Brentwood also sells a 10-inch model (TS-128), so check the number.
What's good
- Presses and cooks tortillas in one step
- 1,000 W with adjustable heat
- Non-stick plates wipe clean
What to watch for
- Electric results differ from comal-cooked tortillas
- Needs an outlet and counter space
- Check model number: TS-127 is 8 in., TS-128 is 10 in.
What to look for in a tortilla press
Size
Plate diameter decides the tortilla size. A 6 inch press makes small, taco-style tortillas, an 8 inch press handles most corn tortillas and medium flour tortillas, and a 10 inch press is for big burritos and wraps. Corn tortillas are usually smaller than flour ones, so an 8 inch press is the most flexible all-rounder for most households.
Material
Cast iron is heavy, so gravity presses for you. It gives the most even results and lasts for decades, but needs drying and oiling to prevent rust. Aluminum is lighter and cheaper, and needs no seasoning, though you provide more of the pressure yourself and thinner plates can flex. Wood presses are traditional and look beautiful, but they need careful drying and can warp. Stainless steel is sturdy and low-maintenance but also heavier and pricier.
Weight and leverage
Weight matters on a manual press. A heavy press needs little effort, while a light one asks you to lean in. A long handle gives better leverage. Look at how the lever is attached, since a weak hinge or handle is the usual failure point.
Plate flatness
If the plates aren't flat and parallel, you get tortillas that are thick on one side. Check a new press by pressing a ball of dough and looking at the result. Even a cheap press should produce a fairly even disc.
Ease of cleaning
Cast iron needs hand washing and drying. Aluminum is easy to wash. Electric makers with non-stick plates wipe clean, and none of the cast iron or electric items should go in the dishwasher.
Storage
Measure your cupboard. A cast iron press is compact but heavy, and an electric maker takes up counter or cupboard space.
Making the dough: corn and flour
A great press can't rescue poor dough, so a few minutes on the recipe pays off.
Corn tortillas
Use masa harina, the corn flour that has been treated with lime (nixtamalized), not ordinary cornmeal or corn flour. A common starting ratio is about 2 cups of masa harina to roughly 1 1/4 cups of warm water, plus a pinch of salt. Mix until the dough feels like soft modelling clay: smooth, moist and not sticky. If the edges crack when you press a ball flat, the dough is too dry, so add a spoonful of water. If it sticks to your hands, add a little masa harina. Let the dough rest, covered, for 15 to 30 minutes so the flour hydrates fully.
Flour tortillas
Flour tortillas are made from all-purpose flour, salt, a fat such as lard, shortening or oil, a little baking powder and warm water. Knead briefly, rest the dough for around 30 minutes so the gluten relaxes, then divide it into balls. Rested dough presses out thinner and doesn't spring back.
Ball size
For corn tortillas on an 8 inch press, balls of roughly 40 to 60 grams (about 1.5 to 2 ounces) are a good starting point. Larger flour tortillas need slightly more dough. Weigh a few at first so they're all the same, and adjust to your taste.
How to press a tortilla
- 1. Line the plates. Place a piece of plastic (a cut freezer bag works) or parchment paper on the bottom plate. Even with a seasoned press, a liner stops sticking and makes peeling easy.
- 2. Place the dough ball. Put it a little above the centre, towards the hinge, as the Victoria's advice suggests, because the dough spreads towards the handle as you press.
- 3. Cover with the second liner. Then lower the top plate.
- 4. Press gently. Rest the handle down with a light touch. Forcing it can break a cast iron handle and makes tortillas too thin.
- 5. Peek and rotate if needed. If one side is thicker, rotate the tortilla 90 degrees and press again, lightly.
- 6. Peel carefully. Remove the top liner, then flip the tortilla onto your hand and peel the bottom liner away.
- 7. Lay it on a hot surface. Do this straight away, so the dough doesn't dry out.
Cooking tortillas on an everyday stove
You don't need a special comal. Any heavy flat pan, griddle or skillet will do, and a good one makes a real difference.
- Preheat properly. Heat the pan over medium-high until a drop of water sizzles and skitters. A pan that's not hot enough makes dry, cracker-like tortillas.
- Cook corn tortillas in stages. Roughly 30 to 45 seconds on the first side, then flip for about a minute, then flip again briefly. The tortilla often puffs, which is the sign you've done it right.
- Cook flour tortillas faster. Around 30 seconds a side, until they show light brown spots and bubble.
- Keep them warm and soft. Wrap finished tortillas in a clean kitchen towel inside a covered dish. They steam gently and stay pliable.
- Don't oil the pan. Tortillas cook dry. Wipe off any flour that builds up.
If you're cooking on an electric cooktop, a heavy, flat-bottomed pan matters even more. Our guide to the best pan for an electric stove explains what to look for, including how to avoid scratching a glass top. And if you'd rather use a countertop appliance, an electric skillet holds a steady temperature that suits tortillas well, particularly if you're making a big batch.
Serving and keeping tortillas warm
Fresh tortillas are best eaten straight away, but there are ways to keep a stack warm for a crowd. A covered dish wrapped in a towel works for a short time. For parties and taco nights, a chafing dish keeps tortillas, fillings and sides hot through the whole meal. And a soft flour tortilla straight off the pan, brushed with a little melted butter, is hard to beat. If you serve butter at the table, a good butter dish keeps it clean and spreadable.
Looking after your press
Cast iron. Wipe it clean with a damp cloth, or wash briefly with warm water and a soft brush. Dry it thoroughly straight away, since air drying invites rust, and rub on a thin layer of oil. Victoria's own advice is never to put its press in the dishwasher or let it air dry.
Aluminum. Hand wash with warm, soapy water and dry it. Avoid harsh abrasives that scratch the plates.
Wood. Wipe, don't soak. Dry fully before storing.
Electric makers. Unplug and let it cool first. Wipe the non-stick plates with a damp cloth and avoid metal tools. Never immerse the unit in water.
Storage. Keep it somewhere dry. If you stack things on a cast iron press, wrap it in a cloth to avoid scratching.
Common mistakes
- Pressing without liners. The dough sticks and tears.
- Using the wrong flour. Regular cornmeal won't make corn tortillas. You need masa harina.
- Dough too dry or too wet. Cracked edges mean add water, and stickiness means add masa.
- Forcing the handle. It breaks cast iron and makes tortillas too thin.
- Not resting the dough. Rested dough hydrates and presses better.
- Cooking on a cool pan. Preheat until it's properly hot.
- Leaving cast iron wet. It will rust. Dry it straight away.
Frequently asked questions
What is the best tortilla press?
For most people, an 8 inch cast iron press such as the Victoria is the best all-round choice. It is heavy enough to press evenly, durable and widely used. Aluminum and electric models suit lighter budgets and different habits.
Do I need a tortilla press, or can I use a rolling pin?
A rolling pin works, but a press is faster and gives more consistent, round tortillas, especially for corn dough, which is hard to roll without tearing.
Can I make flour tortillas with a tortilla press?
Yes. Rest the dough well so it doesn't spring back. A larger press, 8 to 10 inches, suits flour tortillas best.
Why do my corn tortillas crack at the edges?
The dough is too dry. Add a little warm water, knead it, and let it rest before pressing again.
Do I need to season a cast iron tortilla press?
Many, such as the Victoria, arrive pre-seasoned. Keep it dry and lightly oiled after washing to prevent rust.
Are electric tortilla makers worth it?
They're convenient because they press and cook in one step, but the texture can differ from tortillas cooked on a hot comal. They suit people who value speed and simplicity.
What size tortilla press should I buy?
Eight inches suits most households. Six inches is good for small taco tortillas, and ten inches suits burritos and wraps.
Can I use a tortilla press for other foods?
Yes. Many cooks use them for flatbreads, roti, quesadilla shells, arepas and tostones, according to makers such as Victoria.
The bottom line
If you want the classic experience and a tool that could outlast you, the Victoria 8 inch cast iron press is the safe choice. The IMUSA aluminum press is a light, cheap way to start, and the Norpro suits small kitchens and taco-sized tortillas. The Eleganceinlife is a heavy-duty alternative, as long as you check recent reviews. For speed and convenience, the Gourmia and the Brentwood TS-127 press and cook in one go, with the caveat that the results differ from a traditional comal tortilla.
Whichever press you pick, line the plates, rest the dough, press gently and cook on a properly hot pan. Pair them with the right pan, whether that's a good skillet from our electric skillet guide or a flat pan suited to your stove, and homemade tortillas will become a regular treat.
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