I am looking to roll out thin, consistent, round skins and wanted to know if anyone could recommend a reasonably priced sheeter or press. I am not looking to define an edge on the crust. My dough bakes up similarly to pita at high temperatures (largely due to the thinness.) Two stage sheeters look nice but I've seen some where the doughs don't always come out round. Presses seem to be more pricey, and it looks like only the more expensive ones can be used without oil. Doesn't have to be a brand name or a Doyon; if it's an off brand that works well I'm fine with that.