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Different foods/cultures but the tech is the same: smash cooking some dough between some heavy metals with good thermal capacity
Edit: I'm dumb. You don't cook with this press. It's just for making the doughs flat. Any reason why you wouldn't heat it up?
No, it's called Chutiyapa
Really? 🙃
Edit: I'm dumb. You don't cook with this press. It's just for making the doughs flat. Any reason why you wouldn't heat it up?
I thought the cast iron was for weight and strength, didn't know about the need for thermal capacity in tortilla making. So do you heat it up before you use it? In the oven? I currently use a rolling pin and interested in making the process faster.
Also if anyone has a tried and true Malaysian roti recipe, I'd love to see it!