A few years ago, the Hub, the boys and I took a cooking class based on Rick Bayless's book Mexico: One Plate at a Time. In the class we made the most wonderful corn tortillas ever. Even our hands smelled good from rolling the balls of dough. We also used a tortilla press to get them thin and delicate. My whole wheat pumpkin tortillas were neither thin nor delicate and barely round. I thought I could just roll the dough out to duplicate a tortilla press, but it's a lot harder than it looks. Although my tortillas look exactly like the recipe picture on the website whatscookingmexico.com, we all found them to be a little tough eating. If I ever get a tortilla press, I'll try this recipe again.