I dont like how small and thick they come out on the press. I like to roll mine into thinner, large crazy shapes... they just taste better that way.
I don't know what this has to do with bread or tortillas but Barbecue Inn is fantastic. Ate there weekly my whole life until I left Houston. I always try to go eat there when I go back to visit. Best Fried Shrimp in the city.
Pretty much any flatbread tastes good to me. Chapati, roti, naan, pita, tortillas, puri, and whatever that Egyptian bread I had was that one time that looked just like chapati, etc. I'm not too picky if they're still warm and not burnt to a crisp. Does focaccia count as a flatbread or does it just happen to be a flat bread? Whatever - that tastes great, too.
Fresh bread from the oven or griddle is usually good. My understanding is that "flatbread" is unleavened bread like tortilla's, chapati, Matza, etc.. Focaccia is leavened so I wouldn't call it that.
True, but you can make them as thin as you want after that. You can also cut them into circles for proper taco or burrito makings Original Ninfas is pretty much my God-style flour tortilla, I can get close but not quite to replicating them
