Flour or Corn? How to Choose the Best Electric Tortilla Maker

1. Starfrit Electric Roti Maker – Press and Cook in One Step

Best overall

This is the classic electric tortilla maker: two round nonstick plates on a hinge, a heating element behind each, and a long handle that brings the top plate down on a ball of dough. Starfrit sells it for roti, chapati, poori and Mexican tortillas, and says it presses and bakes the flatbread in one step, which is exactly what most people picture when they search for an electric tortilla maker.

The listing gives a 1,200-watt heating system with thermostat control, a power light, cool-touch handles and non-slip feet. The wide handle is there for leverage, and Starfrit says it helps you press dough to an even thickness with less effort. The housing is brushed stainless steel, and the cord wraps into built-in storage underneath, which matters for an appliance most people keep in a cupboard between uses.

It works best with soft flour dough that has rested. Press a ball, hold the handle down for a moment so the dough spreads, then lift the lid and let the tortilla cook through, turning it once. Heat from the plates makes the dough easier to press flat, which is why a heated press can handle flour dough that springs back in an ordinary press (see how the types differ, below). The nonstick plates release tortillas without oil and wipe clean once cool.

One honest caveat: the listing describes the plates as both “12 inch” and “10 in”, and gives the size as 9.8 inches. Plan on tortillas of about ten inches at most, which still covers a soft taco or a medium burrito.

Why we like it

• Presses and cooks flour tortillas in one step
• 1,200-watt heating with thermostat temperature control
• Wide handle for even pressing with less effort
• Nonstick plates; cool-touch handles and non-slip feet
• Built-in cord storage for a tidy cupboard

Why we recommend it

Choose it if you make flour tortillas a few times a week and want an appliance that turns dough balls into warm tortillas without a rolling pin. Of the flat presses we found in stock, it is the one from an established kitchen-appliance brand, with a clear list of safety features and a design aimed at home kitchens.

Skip it if you mainly make corn tortillas from fresh masa. A heated press is built around flour dough; for corn, a manual press and a hot comal (see pick 7) give a better result.

Pros and cons

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2. Orixforce 12-inch Electric Tortilla Maker – Room for Burrito-Size Rounds

Best for large tortillas

If the tortillas you buy are burrito-size, a ten-inch press will leave you wanting. This model has 12-inch plates, the largest of the flat presses we found in stock, and the listing says it makes perfectly round tortillas, roti, chapati and flatbreads.

The rest of the design follows the familiar pattern. The listing gives 1,200 watts, adjustable heat settings so you can cook a tortilla soft or let it crisp, nonstick aluminum plates and a stainless steel body. Separate power and preheat lights tell you when the plates are hot enough for the first ball of dough, which is the moment most first batches go wrong: dough pressed on a half-heated plate sticks and tears.

The model number on the listing is TS-129, the same number Brentwood uses for its 12-inch electric tortilla maker, and the feature list matches Brentwood’s closely. We could not confirm how the two are related, so we judge this one on its own listing. Brentwood’s own TS-129 was down to its last few units when we checked, which is why it is not on this list.

Use it as you would any flat press: rested flour dough, a fully preheated plate, a firm press, then lift the lid to finish cooking. For a really large tortilla, flatten the dough ball into a thick disc with your palm before it goes in, so the press only has to finish the job.

Why we like it

• 12-inch plates for burrito-size tortillas
• Adjustable heat for soft or crisper results
• Power and preheat indicator lights
• Nonstick aluminum plates
• 1,200 W, stainless steel housing

Why we recommend it

Choose it if you roll burritos, make large quesadillas or simply prefer a wide flour tortilla. The preheat light and adjustable heat make it easier to get a consistent batch than with a press that only has an on switch.

Skip it if counter space is tight or you want a known brand behind the warranty. A 12-inch press is a large appliance, and the listing does not say who stands behind it or for how long.

Pros and cons

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3. Always-Quality 10-inch Cast Aluminum Electric Tortilla Maker – Made in Mexico, All Metal

Made in Mexico

Before the stainless, nonstick roti makers arrived, the electric tortilla press sold in Mexican markets looked like this: heavy cast aluminum plates, a long lever and very little else. This one is listed as brand new and made in Mexico, all metal, with a 10-inch pressing surface and the listing’s own description of “restaurant quality”.

The seller names four uses: flour tortillas, corn tortillas, gorditas (the thick, sweet griddle cakes) and buñuelos. It comes with instructions and some recipes for making tortillas “the way Mexicans do it”. That is about all the listing says, so there is no published wattage, temperature control or nonstick claim to go on.

What draws people to this style is the build. Cast aluminum plates are thicker than the stamped plates on many modern presses, and an all-metal press has no plastic hinge to crack. The trade-off is that bare aluminum plates are not described as nonstick, so dough may need a light film of oil or a sheet of plastic, and you will be working from the included instructions rather than a dial.

Why we like it

• Made in Mexico, according to the listing
• All-metal construction with cast aluminum plates
• 10-inch pressing surface
• Listed for flour and corn tortillas, gorditas and buñuelos
• Includes instructions and recipes

Why we recommend it

Choose it if you want the traditional Mexican-made electric press, value an all-metal build, or are buying for someone who grew up with one. It is the only machine here whose listing names corn tortillas and gorditas alongside flour.

Skip it if you want clear specifications before you buy. The listing gives no wattage, heat control, plate coating or warranty, so you are trusting the seller’s short description.

Pros and cons

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4. VEVOR 5.5-inch Automatic Tortilla Machine – Small Tortillas by the Hundred

Best for volume

This is a different kind of machine altogether. Instead of pressing one ball at a time, you feed dough into a roller at the top; the rollers sheet it to the thickness you set, between 1 and 5 mm, and a 5.5-inch roller mold cuts out rounds that travel out on a conveyor. VEVOR rates it at up to 1,400 tortillas an hour.

VEVOR sells it as a corn tortilla machine, and the 5.5-inch size is the classic street-taco tortilla. The rollers and conveyor are stainless steel with a food-grade nonstick coating, and the listing describes the machine as corrosion-proof and resistant to deforming. Beyond tortillas, VEVOR suggests it for sopes, gorditas, roti, pita and small tortilla pizzas, and it names food trucks, fast-food shops and cafeterias alongside home kitchens.

Two things to understand before buying. First, the listing describes pressing and cutting, not cooking, so you still need a comal or griddle, and at this pace a big one. Second, the part number gives 250 watts, and this is a countertop production machine rather than a small appliance; check the listing’s dimensions against your counter before you order.

Why we like it

• Up to 1,400 tortillas an hour, according to VEVOR
• Adjustable thickness from 1 to 5 mm
• 5.5-inch rounds, the usual street-taco size
• Stainless steel rollers and conveyor with nonstick coating
• Also cuts sopes and gorditas

Why we recommend it

Choose it if you sell tortillas or tacos, cater, or feed a very large family every week and already mix your own masa. Nothing else here comes close for output, and it turns out evenly sized rounds every time.

Skip it if you make tortillas for one household. It is a production machine that needs counter space, cleaning after every session and a large cooking surface to keep up, and for a few dozen tortillas a hand press is faster from start to finish.

Pros and cons

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5. SUYIFAN 16-inch Electric Saj Maker – A Dome for Wide, Thin Flour Tortillas

Best for thin flour tortillas

A saj is the domed griddle used across the Middle East for paper-thin flatbread, and this electric version turns out to be a useful tool for anyone who rolls flour tortillas by hand. You roll or stretch the dough yourself, then drape it over a 16-inch convex nonstick dome, where it cooks quickly from below while you turn it with your fingertips.

The listing gives 1,600 watts and a temperature dial from 200 to 460°F, with a red power light and a green ready light. That range covers everything from gently warming tortillas to the high heat a thin flour tortilla needs to blister. The housing is stainless steel, the surface wipes clean after cooling, and the maker lists built-in fuse protection against overheating and a one-year warranty.

Why include a griddle in an electric tortilla maker guide? Because a press can only make a tortilla as wide as its plates. If you want the thin, wide, stretchy flour tortillas of northern Mexico, rolling by hand and cooking on a hot, even surface is the way, and this one plugs in.

Why we like it

• Wide 16-inch convex cooking surface
• Temperature dial from 200 to 460°F
• 1,600 W with power and ready lights
• Nonstick surface, stainless steel housing
• One-year warranty, according to the listing

Why we recommend it

Choose it if you already roll flour tortillas, or want to learn, and need a dedicated hot surface that does not tie up the stove. The wide temperature range and ready light make it easy to keep a steady pace through a stack.

Skip it if you want the machine to shape the tortilla for you. It does not press anything, and the domed shape takes a little practice before tortillas come off flat and even.

Pros and cons

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6. Presto 22-inch Electric Ceramic Griddle – A Plug-In Comal for a Whole Batch

Best electric comal

For corn tortillas, the electric part of the job is cooking, not pressing, and a large electric griddle is the most practical plug-in comal we found. Presto’s 22-inch griddle has room for several corn tortillas at a time, so it can keep pace with someone working a hand press beside it.

The surface is a PFAS-free textured ceramic nonstick coating over a heavy cast aluminum base that Presto calls virtually warp-proof. The Control Master heat control holds the temperature you set automatically, which is a real help with corn tortillas: they need steady, fairly high heat to puff, and a griddle that holds its temperature avoids the slow drift of a burner turned too low.

It is practical to live with, too. The handles come off so it fits most 18-inch cabinets, a slide-out drip tray catches any oil from quesadillas, and with the heat control removed the base is fully immersible for washing. Presto backs it with a one-year limited warranty. We also recommend it in our guide to the best comal for tortillas, for kitchens without a spare burner.

Why we like it

• 22-inch surface cooks several tortillas at once
• PFAS-free ceramic nonstick coating
• Automatic temperature control
• Removable handles; fits most 18-inch cabinets
• Immersible with the heat control removed

Why we recommend it

Choose it if you press corn tortillas by hand, cook for a crowd, or simply want to cook tortillas at the table rather than at the stove. Paired with the press below, it is the most capable setup on this page for corn masa.

Skip it if you want the dark char of bare iron over a flame. A nonstick griddle cooks evenly but gently, and at 22 inches it needs counter and cupboard space.

Pros and cons

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7. Victoria 8-inch Cast Iron Tortilla Press – The Right Tool for Corn Masa

Best for corn masa

It is not electric, and that is the point. If you came here wanting fresh corn tortillas, this is the tool that makes them well. A cast iron press flattens a ball of masa between two cool plates in one squeeze; you peel it out of its plastic liner and lay it on a hot comal or an electric griddle like the Presto above.

America’s Test Kitchen named the Victoria 8-inch press its best buy among tortilla presses, praising its wide plates, which keep dough from squeezing out of the sides, and its compact size for storage. ATK found that heavy presses work best because the weight of the top plate does much of the work, and recommends plates at least eight inches wide.

Victoria seasons the press with non-GMO, kosher-certified flaxseed oil and uses no PTFE, PFAS or other synthetic coatings. The plates are engineered flat to avoid pinching, the handle is shaped for leverage, and the footprint is smaller than a traditional wood or steel press. Victoria has made cast iron in its own factories in Colombia since 1939 and lists a limited lifetime warranty. Care is cast iron care: never air-dry it or put it in the dishwasher; wipe, dry and oil it as the instructions say.

Why we like it

• Best buy among tortilla presses, according to America’s Test Kitchen
• 8-inch flat plates engineered to avoid pinching
• Seasoned with flaxseed oil; no PTFE or PFAS
• Made in Colombia; limited lifetime warranty

Why we recommend it

Choose it for corn tortillas, sopes and other masa dishes. It needs no outlet, has no motor or heating element to fail, and Victoria backs it with a limited lifetime warranty. Our guide to nixtamalization explains why fresh masa behaves so differently from flour dough.

Skip it if you mainly make flour tortillas. America’s Test Kitchen found flour dough too elastic for a press and recommends a rolling pin instead, which is exactly the gap a heated press like the Starfrit fills.

Pros and cons

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