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Rotimaker/
Tortilla Maker Use and Care Instructions |
Click
Here to view: Cooking Tips for Tortillas
- Hints for Perfect Tortillas |
Congratulations on your new Tortilla Maker / Rotimaker. It will undoubtedly become one of the most versatile appliances in your kitchen. The Tortilla Maker can make and bake perfect corn and flour tortillas everyday. The Tortilla Maker has automatic temperature control and an even heating system. With the Tortilla Maker, making fresh, perfect tortillas will no longer be a chore. Read the GeneralSafetyGuidelines prior to using the unit. To access General Safety Guidelines, click here. READ THEM CAREFULLY BEFORE USING YOUR TORTILLA MAKER FOR THE FIRST TIME. Disclaimer: Following is only the suggested procedure based on the manufacturer's instructions, our experience and customers' feedback. Cooking is an art. Final outcome always depends on several factors including quality of ingredients, individual's cooking skills etc. Cooking Tips for making Chappatis: (pictures are taken while preparing the chappathis with Chefmaster rotimaker): (Click on the images to view larger picture) Open
your ChapathiMaker. Plug cord into 120-Volt A/C outlet to preheat ChapathiMaker.
Do not close the top. The indicator light will go on as soon as the unit
is plugged in. The pre-heating cycle takes 8 to 10 minutes. |
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Prepare
the chappati dough softer than normal. Using the palms of both hands shape
the chappati dough into 1/2 inch diameter balls; then slightly flatten
them before placing the dough on the bottom grid plate of the ChapathiMaker.
Place the dough ball on the bottom hot plate, slightly off center and
towards the hinge as shown in the picture. Discard the first 3 tortillas.
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WARNING:
MAKE SURE THAT YOU DO NOT PLACE YOUR HANDS OR ANY OTHER PART OF YOUR BODY
ON ANY METAL AREA OF THE TORTILLA MAKER WHEN IN USE, AS THESE AREAS TEND
TO GET VERY HOT DURING PRE HEATING AND COOKING. |
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Close
the lid using the black knob on the top grid plate. Then press down using
the handle - just for a few seconds. Do not continue to depress the handle
for too long (more than a few seconds, as this restricts steam from escaping).
Depress the handle quickly using moderate pressure and open the lid using
the black knob. Push the lever down several times and flip the pressed
dough each time until the dough reaches its desired thickness and size. |
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Using
a cloth ball (formed from kitchen towel), apply slight pressure (on and
off) on the chappati while it is being cooked on the bottom plate. Applying
a slight pulsating pressure will cause the chappati to puff. CAUTION:
Do not touch the hot top plate. It may cause severe burns. Continue applying
the pressure to remaining chappati surface until the entire chappati puffs. |
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Continue baking the chappati to desired brown-ness and tenderness. If browning is preferred on both sides, flip the chappati several times while cooking. | |
Additional
tips for making chappatis - link to Chefmaster
Chappati maker website |
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WARNING: MAKE SURE THAT YOU DO NOT PLACE YOUR HANDS OR ANY OTHER PART OF YOUR BODY ON ANY METAL AREA OF THE TORTILLA MAKER WHEN IN USE, AS THESE AREAS TEND TO GET VERY HOT DURING PRE HEATING AND COOKING.
Hints for making perfect Tortillas: In order to make perfect tortillas, it is important to keep the dough as moist as possible. Since the dough tends to dry up fairly quickly it is important to place the dough in a container with a closed lid at all times. Sprinkle water on the dough from time to time when needed in order to keep it moist, otherwise the tortillas will not puff up when cooked or will be too dry and heavy and will crack at the edges during cooking. It is essential to "let the dough rest" while covered for at least 30 minutes to 2 hours before starting to work with it to form balls. The dough can be kept at room temperature for several hours or refrigerated as long as 24 hours by keeping the surface of the dough greased in a closed container or wrapped tightly with a plastic wrap. Unbleached flour is recommended for flour tortillas; for corn tortillas dehydrated masa flour called Masa Harina" is recommended. Masa Harina cannot be substituted for corn meal. This flour is readily available at most supermarkets, health food stores and specialty stores. Use of vegetable and canola oils is also recommended to get a healthier tortilla. A tortilla can easily overbake if it is left on the baking surface for too long without being flipped for the first time. This results in the tortilla becoming crispy or drying out and not puffing up. Cooked tortillas can be kept warm by placing them in a cotton towel, stacked one on top of the other, and then covered. This towel can then be further wrapped in foil paper and placed in a warm oven (200° F) to keep them warm for about 1 hour before serving. Cooked tortillas can be stored and frozen by wrapping them tightly in plastic wrap or by placing waxed paper between them and then placing them in a freezer bag. The tortillas will defrost easily using this method. Cooked tortillas can be reheated as follows: Flour tortillas: Preheat Tortilla Maker for approximately 8-10 minutes. Place the cooked frozen tortilla in the middle of the bottom grid of the tortilla maker. Make sure do not close the lid or press down. Keep turning or flipping the tortilla several times to make sure it is heated thoroughly. If heating in an oven then preheat oven at 350° F and then place the tortillas, in stacks of 6-8, wrapped in foil to heat. Corn tortillas: Corn tortillas are best heated by steaming them in sets of 10-12 at a time in either a steamer or on a steam rack placed over a small amount of water. As soon as you see steam coming out of the lid for about a minute, remove the corn tortillas and place them covered for about 15-20 minutes before serving. |
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