Flour tortilla

Flour Tortilla

A Flour tortilla (or wheat tortilla) is a type of soft, thin flatbread made from finely ground wheat flour. Originating from the northern regions of Mexico, it is now commonly used in a variety of dishes worldwide, particularly in Mexican cuisine and Tex-Mex cuisine.

History

The flour tortilla was originally a staple food of the indigenous peoples in the northern regions of Mexico. It was later adopted by the Spanish colonizers and has since become a staple in Mexican cuisine.

Preparation

Flour tortillas are made from wheat flour, water, fat (usually lard or vegetable shortening), and salt. The ingredients are mixed together to form a dough, which is then divided into small balls. Each ball is rolled out into a thin, round disc and cooked on a hot surface, such as a comal or a skillet.

Uses

Flour tortillas are used in a variety of dishes, including tacos, burritos, quesadillas, and enchiladas. They can also be used as a base for pizzas or served as a side dish with meals.

Variations

There are many variations of the flour tortilla, including those made with whole wheat flour, gluten-free flour, and flavored tortillas with ingredients such as spinach or tomato added to the dough.

See also

• Corn tortilla
• Taco
• Burrito
• Quesadilla
• Enchilada

References

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  Flour tortillas
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  Wheat Production in Mexico, 19th century
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  Flour tortilla
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  Pea soup with tortilla
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  Tortilla machine in Xochimilco
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  Salvadoran tortillas