Tortilla

Tortilla

{{ infobox prepared food | image = | caption = | alternate_name = | country = Mexico | region = | creator = | course = | type = Flatbread | served = | main_ingredient = Wheat flour | variations = | calories = | other (or flour tortilla to differentiate it from other uses of the word "tortilla") is a type of thin flatbread made from finely ground wheat flour. Originally derived from the corn tortilla (tortilla in Spanish means "small torta", or "small cake"), a bread of maize which predates the arrival of Europeans to the Americas, the wheat flour tortilla was an innovation after wheat was brought to the New World from Spain while this region was the colony of New Spain. It is made with an unleavened, water based dough, pressed and cooked like corn tortillas.

Flatbread tortillas have been eaten for thousands of years in north, northwest and northeast Mexico, where they are a staple, as well as many southwestern US Native American tribes. More recently, other countries have begun producing them to serve the expatriate Mexican market and the growing demand for Mexican food, particularly in North America, Europe and Eastern Asia.

Tortillas are commonly prepared with meat to make dishes such as tacos, burritos (a dish originating in northern Mexico), and enchiladas. Tortillas are also used to make baleadas, a typical dish from Honduras.

In appearance and use tortillas are rather similar to the South Asian chapati. Tortillas are also very similar to the unleavened bread popular in Arab, eastern Mediterranean and southern Asian countries, though thinner and smaller in diameter. In China, there is the laobing (烙餅), a pizza-shaped thick "pancake" that is similar to the tortilla. The Indian Roti, which is made essentially from wheat flour is another example.