What is REALLY needed to get this press to make thin rotis /chapatis. Please provide details as to what works for you plus dough consistency. Thanks
1660663
It wont ever be as thin but if you play with the dough and do the norm tricks like add warm water and need and let sit or add yogurt and so on .It will be a soft chapati but thin as a normal rolled out chapati it will never compare .
1931854
This should work fine, as long as you don't pause between the clicks and let the dough break. It helps if you tilt the press so the dough is coming out parallel to the cookie sheet.
1423782
it is not good for me every time have to thin atta (dough) and than also too sticky surface. too much work before making roti.
1294428
A chef friend of mine said not to use water. I've had issues, but crankbout excess dough and then use a fork to manipulate out what's left behind. When I hear dried pasta rattling I have to take it apart to dump the pieces out.
18318
not a problem @ all. tip: place 2 circles of wax paper between each side of press when pressing tort. (1 piece on top and 1 piece on bottom. that way the dough wont stick to the press.
1019135
Don't know if you have received any feedback re: bread making, but I've got the same question(s). Is the 9 cup model powerful enough and large enough to initially mix up a dough ball? I'm replacing a smaller food processor primarily for that purpose and don't want to find this is the wrong machine after I buy it.
343816
The dough has to be kept moist. I used the recipe in the book till I got the "feel" of it then kept a damp towel around it to keep it moist. It took a couple of tries but finally got it. Too much kneading will make it hard too. Good luck, it's an awesome attachment.
1001990
This press will not work with stiff dough. The pressing mechanism is plastic and aluminum. When I tried to use this with a stiff dough it was clear that pushing hard enough to press out the dough would just break it.
1664590
yes & yes. dough needs to be slightly firm, definitely not sticky. whl wheat tortillas work. I use a combination of whl wheat, soy flour, almond flour w/ olive oil. (U can find gluton free/low carb tortilla recipes on line). aft removing them from press, I still roll them really thin w/rolling pin. hope this helps. B
598845
Salsa, soup, and green drinks should not be a problem. Nut butter would be a challenge without adding a lot of oil to smooth out the mixture and working in small batches. A food processor would probably be a better choice. I have not tried to make dough, but it doesn't seem realistic. The blades would not be an appropriate tool. A stand mixer with a dough attachment would be a better choice.
303359
The Propresser Garlic Press works on ginger beautifully peeled OR with the skin on especially on those "little fingers" that can seem too much trouble to peel the skin off first. Simply cut in quarter to half inch slices that fit the basket and press. One recommendation, however, if you need more than one or two tablespoons of pressed ginger, peel the large pieces of ginger before pressing to speed up the process. Saves on cleaning out the ginger skins. For most work, however, you won't need to peel at all. Terrific tool!!!
435322
Maybe...is my best guess. When I make a yeast dough for pizza or flatbread, I know I have to work the dough or it just springs back. So, if you are already working the dough, I would think that a rolling pin or if you are adventurous, a few tosses overhead to stretch the dough. I do see how the press would give you a nice flat round. I just don't think it would be any faster or more efficient since you couldn't just punch down the dough and press it. I think you would still have to work the dough and stretch it by hand before you press it. On the other hand, it would give you a nice, thin, even piece of dough (do you really want it that thin?) That's my best guess... Maybe...is my best guess. When I make a yeast dough for pizza or flatbread, I know I have to work the dough or it just springs back. So, if you are already working the dough, I would think that a rolling pin or if you are adventurous, a few tosses overhead to stretch the dough. I do see how the press would give you a nice flat round. I just don't think it would be any faster or more efficient since you couldn't just punch down the dough and press it. I think you would still have to work the dough and stretch it by hand before you press it. On the other hand, it would give you a nice, thin,... » Read More Maybe...is my best guess. When I make a yeast dough for pizza or flatbread, I know I have to work the dough or it just springs back. So, if you are already working the dough, I would think that a rolling pin or if you are adventurous, a few tosses overhead to stretch the dough. I do see how the press would give you a nice flat round. I just don't think it would be any faster or more efficient since you couldn't just punch down the dough and press it. I think you would still have to work the dough and stretch it by hand before you press it. On the other hand, it would give you a nice, thin, even piece of dough (do you really want it that thin?) That's my best guess... « Show Less
1129990
Common sense will help you and practice... Plant a knife in the dough to see if it's cook! It also depends on the dough...
1008549
Dear K. Beene....This is very tricky indeed. The most important thing is the quality of your dough. It has to have a good consistency and that means you have to have the dough very soft indeed. The best and the most ideal way to avoid the tortillas sticking to the plates, either upper or the lower one, is that you make sure that you set the temperature to the MAX and do not lift the upper plate immediately but leave it for at least 20 seconds and then lift the upper plate and having done that you will notice that the tortilla had not stuck to the plate and now the tortilla is ready to be flipped. I hope you will find this suggestion suitable and workable. I did exactly this way and it was okay. Try it and I am sure you will succeed in your efforts. Write to Amazon about your experience after applying this method......farhatullah sharif
1313415
Jonathan,Thanks for the note about loading your no-knead breads to your pot!! That is a very special application, but one that I also use. Very cool!Gary@EXO/Super Peel
1001985
It's not a matter of the cookie press not being strong enough, the dough would not be the right consistency. It would not be able to squeeze through the templates that form the cookies.
2014495
Hi, put in a teaspoon of vegetable oil, a drinking glass of warm water, 4 cups of flower (I use 2 cups bread flower, and 2 cups whole wheat flower for German type coarse bread, use 4 cups bread flower for white bread). Add one tablespoon of salt, 2 tablespoons dry milk, 2 tablespoons of sugar. Add 1/2 teaspoon of yeast. Bake 3.5 hrs. Machine should form a dry soft ball. If too liquid, add a little of flower. If machine has to labor hard, and you hear a grinding type noise, the dough is too dry and add a little warm water. Using this for &gt; 10 years, always bakes a great loaf.