Yes, since the rolling of each roti consumes the most amount of time, if that can be shortened, the whole point of the OP can be achieved. Tortilla maker can be used; but the roti (pulka) would have to be a small diameter one. When you try a large one and try to make it thin, it does not work well. In order to use Tortilla press, you need to make the dough much softer (more water or/and oil/ghee in the dough), and also use a flour that has low gluten. Gluten is the component that makes the rolled out roti want to shrink a little. A dough made with low gluten will stay as close to the same dimension it was rolled out.... or pressed in a tortilla press. When using a tortilla press, because the dough is a little more sticky (because of a bit more water), one must use a nonsticky surface -- like silicone coated paper, also called a "baking sheet". This paper is thermally stable in an oven, so cookies are baked on it. No need to peel the pressed roti off the paper to transfer it to hot-tawa surface. Just open the paper, and invert it to have the dough surface go on the hot tawa. When the roti heats up, the bubbles rising on the top surface will release the paper; then, you can peel it off easily. This is quite important when the pressed roti is thin, and does not have much strength on its own without the paper backing. There are many videos on youtube for using a tortilla maker, here is one:
Yes, I use the big steel S-shaped chopping blade for kneading dough and it turns out wonderful each time!!!
https://www.walmart.com/ip/Sunbeam-...11045761870339815704&affillinktype=10&veh=aff have heard that this kind of mixer also helps in kneading dough
yes and I use the s blade meant for chopping and it works fine. be careful with water ,start with less and figure out correct measurement after couple of tries
