Tortilla presses are for corn tortillas. For the flour tortillas, a rolling pin is best. Homemade is so delicious! You can even make the dough a day ahead, separate into balls and refrigerate. Just bring up to room temp before rolling out. As you roll out each tortilla (since you'll be making a few at a time) place each one between a sheet of plastic wrap to keep them separated. You'll know they're done when nice brown spots begin to form. As the tortillas puff up, keep pressing them down. As you remove each one from the griddle, place it in a warm clean dish towel until ready to serve.