Flour tortillas

Flour tortillas are a type of flatbread from the Mexican and Tex-Mex cuisine that are made from finely ground wheat flour. They are similar to the unleavened breads found in other cuisines such as Indian roti and Middle Eastern pita.

History

The flour tortilla was originally a staple food of the Mexican and Native American cultures in the Southwestern United States and Northern Mexico. The use of wheat flour instead of the traditional corn was introduced by the Spanish colonists in the 16th century.

Preparation

Flour tortillas are made by mixing wheat flour, baking powder, salt, and lard or vegetable shortening. The dough is then divided into balls, which are rolled out into thin, round discs. These are cooked on a hot griddle or comal until they puff up and brown spots appear.

Uses

Flour tortillas are used in a variety of dishes in Mexican and Tex-Mex cuisine, including burritos, quesadillas, fajitas, and enchiladas. They can also be used to make tacos, although corn tortillas are more traditional for this dish.

Variations

There are many variations of flour tortillas, including whole wheat, gluten-free, and flavored versions. Some recipes also include other ingredients such as yeast or milk to alter the texture or flavor.

See also

• Corn tortilla
• Tortilla chip
• Taco
• Burrito
• Quesadilla

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