Skip to main content

Flatev, the Keurig of bread, will make you a fresh tortilla in 60 seconds

It is a truth universally acknowledged that every Mexican food enthusiast judges the quality of their south-of-the-border feast based on the all-important tortilla. In the grand culinary scheme of things, there’s really very little that competes with a freshly made tortilla, and now, technology is looking for a way to bring you that incomparable gratification with the push of a button. Meet the Flatev, otherwise known as the Keurig of tortillas, that uses a pod to create a fresh corn or wheat tortilla in under a minute. Did your mind just explode? Or was that just your tastebuds?

Up until now, having on-demand fresh tortillas in your home was something of a pipe dream for most of us. But no longer. This genius new device is about the same size as your everyday toaster, but it pops out something far more exciting than sliced bread. Rather, when you feed the Flatev a pod that contains salt, water, flour, corn or wheat flour, and guar flour, you’ll be presented with a six-inch tortilla. You can choose whether you want it softer or crispier, and of course, whether you want it to be flour or corn-based.

Each of the pods will have a 60-day shelf life, and require refrigeration. But if they don’t last the whole 60 days because you’ve eaten them all in say … one sitting, don’t worry. We won’t judge.

To help bring the firm’s incredible idea to life, Flatev asked designer Fred Bould (who also worked on Nest and GoPro) for his help, and the resulting product really does look pretty sleek. And according to Bould, the resulting tortillas taste pretty good too. “The tortillas that come out of it are delicious,” he told Fast Company.

These guys aren’t available to the public yet, but the plan seems to be to take them to Kickstarter first, where they’ll be offered to consumers for somewhere between $250 and $300. So keep your eyes peeled for this one, guys. Because once you’ve gone fresh, homemade tortillas, you’ll never go back.

Editors' Recommendations