Conestoga Flour Tortilla Dough 460/1.25 oz.

Place frozen dough balls on a lightly floured or parchment lined sheet pan evenly spaced and not touching. Cover with a plastic bag or plastic wrap to prevent drying out. Thaw at room temperature for 3-4 hours or overnight in a refrigerator. When thawed in a refrigerator overnight, make sure to allow dough balls to come back to room temperature before pressing. Preheat press to setting recommended by manufacturer (generally 280°F to 400°F). Preheat the griddle to 450°F to 500°F. Hot Press Method: IMPORTANT: Check with equipment manufacturer before using any kind of oil. Some equipment may be harmed by vegetable oil spray. Dust dough balls with flour or spray lightly with vegetable oil to prevent sticking. Run tortilla dough through hot press. Hand Press Method: Dust dough balls with flour and hand press. Transfer pressed tortillas to pre-heated griddle. Cook for 30 to 45 seconds per side or until desired degree of browning is achieved. Serve.