Flour Tortillas

Flour Tortillas

Made from wheat flour, water, and salt, with no leavener, this Latin American version of bread is flattened out into thin circles anywhere from 6 to 10 inches (15 to 25 cm) wide, then cooked on hot surface. They kind of look like crêpes. Anglo-Saxon countries are mostly familiar with them owing to their extensive use in Mexican food.

Cooking Tips
Before baking Tortillas, such as when you are making Tortilla Chips, to prevent them drying out in the oven either brush them with water or whiz them ever so briefly under running tap water. Tortilla Chips from Flour Tortillas, though, are much more successful when deep-fried. Corn Tortillas will bake into better chips.

See main entry on Tortillas for suggestions on how to reheat Tortillas.

Also called: Tortillas de harina de trigo (Spanish)

Other entries for Tortillas
Corn Tortillas, Flour Tortillas, Tortilla Chips, Tortillas (Mexican)

Other entries for Flat Breads
Bammy Bread, Barbari Bread, Bolo de Milho, Casabe Bread, Chapati, Fougasse, Hardangerlefse, Injera, Laganum, Lavash Bread, Lefse, Matzo, Numedal Lefse, Oppdal Lefse, Pane Carasau, Pappadams, Piadina, Pita, Sangak Bread, Shao Bing, Stottie Bread, Taaftun Bread, Tigelle, Tractum

Other entries for Bread
Bagels, Baguettes, Biscuits, Boston Brown Bread, Bread Crumbs, Bread Improvers, Damper Dogs, French Bread Law (1993), French Breads, Kalach Bread, Kalakukko Bread, Koulouri, Limpa Bread, Orindes, Pain au Froment, Pain au Levain, Pain au Son, Pain Complet, Pain d'habitant, Pain de Campagne, Pain de Mie, Pain Pavé, Pain Paysan, Pain Poilâne, Pain Viennois, Pretzels, Pullman Bread, Quick Breads, Quignon, Rusks, Sippets, Tartine, Toast, Toutons, Unleavened Bread, Utah Scones

Related Recipes
Artichoke Tortillas, Cheese and Grape Tortillas, Corn Scrambled Eggs, Guacamole and Shrimp Rolls, Manuellos
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