"Petey the Wonder Dog" > wrote in message
...
> Can someone recommend a Tortilla Maker for 12" tortillas?
>
> I like to use them for sandwich wraps, and want to make my own varieties
> and flavors.

I've tried making tortillas using one of those gray metal thingies with a
handle to press the tortilla; used a heavy-iron skillet (like wagner) made
for tortillas and flat bread (about 12" across); and finally about a year
ago I bought a Rival electric tortilla maker at KingArthur. I've used my
own recipe, but mainly the one on the back of the tortilla masa flour 5#-10#
sack. I've never made a decent tortilla (nor chapata) yet. My husband and
I have both worked at this and have completely given up -- the same with
cooking dried beans to an accepted state. Now we hit the "Global Grocery"
and buy tortillas in stacks of 100 and freeze them, and Goya Beans in a can.

One thing I just discovered about heating ready-made tortillas recently.
I've tried all sorts of manner heating tortillas to my satisfaction; either
they are too dry, too wet & soggy, hard on the edges, etc. etc. This works
for me:
If you are using your electric skillet for your meal, wrap about eight-ten
6-8" tortillas in aluminum foil and place it on the dry part of the skillet.
You can do this while you are heating your skillet for other things. And it
will keep them just right while you are eating your meal, you can grab
another one, but the main thing is they are all soft, floppy and warmest.
They turn out so well that I will use the electric skillet to heat them this
way, whether or not I am heating the skillet for anything at all.
Dee