Slack out tortilla dough balls in a cooler overnight, or for 2 hours at room temperature. While slacking dough, cover with plastic wrap to prevent dough from developing a skin.
Tortillas should be room temperature before pressing to achieve the best pressing results.
If using a heated dough press, such as a Doug Pro, spray bottom press surface with pan release, place one tortilla dough ball on press, and spray top of dough with pan release.
If using Besco or other presses, flour dough ball prior to pressing.
Follow dough press instructions.
Griddle 45 to 60 seconds per side at 450ºF to 500ºF (griddles may vary in temperature).
