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| How many additional additives and preservatives do you think there in a factory-made flatbread designed with a longer shelf life vs one cooked fresh at home? The reason you make such things (and almost anything else) at home is so you have it fresh from the source and so that you can control what goes in them. Shop-bought Tortillas often use transfats.
However, yeah, 1000USD is a lot for a machine with more or less one specific purpose... I'd rather learn to make them by hand.
PS: Judging from your posting today you seem to have entered some state of neurotic overdrive.  | |
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I love how you assume the ingredients you put in the machine are magically additive-free. You might want to double check how flour you buy in a store is actually processed. I assure you it is not 'additive free'. Neither is the oil you use.
But yeah, you keep pretending food additives are not a thing.
