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A flour tortilla (, ) or wheat tortilla is a type of soft, thin
flatbread A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread. Flatbreads ran ...
made from finely ground
wheat flour Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or ''bread ...
. It was originally inspired by the
corn tortilla In North America, a corn tortilla or just tortilla (, ) is a type of thin, unleavened flatbread, made from hominy, that is the whole kernels of maize treated with alkali to improve their nutrition in a process called nixtamalization. A simple do ...
of Mexican cuisine, a flatbread of maize which predates the arrival of Europeans to the Americas. Made with a flour- and water-based dough, it is pressed and cooked, similar to corn tortillas. The simplest recipes use only flour, water, fat, and salt, but commercially-made flour tortillas generally contain
chemical leavening A chemical substance is a form of matter having constant chemical composition and characteristic properties. Some references add that chemical substance cannot be separated into its constituent Chemical element, elements by physical separation m ...
agents such as
baking powder Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increase ...
, and other ingredients.


History

The flour tortilla is a variant of the corn tortilla. The word tortilla comes from Spanish meaning "small cake". The oldest found tortillas date back as far as 10,000 years BCE and were made of native maize with dried kernels. The corn tortilla was the principal food of the Aztecs and other
Mesoamerican Mesoamerica is a historical region and cultural area in southern North America and most of Central America. It extends from approximately central Mexico through Belize, Guatemala, El Salvador, Honduras, Nicaragua, and northern Costa Rica. Withi ...
civilizations. The flour tortilla is a much more recent invention. It is said by some that flour tortillas originated in the northern Mexican states of Chihuahua,
Durango Durango (), officially named Estado Libre y Soberano de Durango ( en, Free and Sovereign State of Durango; Tepehuán: ''Korian''; Nahuatl: ''Tepēhuahcān''), is one of the 31 states which make up the 32 Federal Entities of Mexico, situated in ...
,
Sonora Sonora (), officially Estado Libre y Soberano de Sonora ( en, Free and Sovereign State of Sonora), is one of the 31 states which, along with Mexico City, comprise the Administrative divisions of Mexico, Federal Entities of Mexico. The state is d ...
and
Sinaloa Sinaloa (), officially the Estado Libre y Soberano de Sinaloa ( en, Free and Sovereign State of Sinaloa), is one of the 31 states which, along with Mexico City, comprise the Administrative divisions of Mexico, Federal Entities of Mexico. It is d ...
, where the territory is more suited to growing wheat than corn. In recent times, they have become integral to
Mexican American Mexican Americans ( es, mexicano-estadounidenses, , or ) are Americans of full or partial Mexican heritage. In 2019, Mexican Americans comprised 11.3% of the US population and 61.5% of all Hispanic and Latino Americans. In 2019, 71% of Mexica ...
(most notably in the form of a burrito), Mexican—and
Tex-Mex Tex-Mex cuisine (from the words ''Texan'' and ''Mexican'') is an American cuisine, American cuisine that derives from the culinary creations of the Tejanos, ''Tejano'' people of Texas. It has spread from border states such as Texas and others i ...
—cuisine. Mexican Americans talk about the flour tortilla having come from the wheat-filled plenty of the United States. Most often it is attributed to
Alta California Alta California ('Upper California'), also known as ('New California') among other names, was a province of New Spain, formally established in 1804. Along with the Baja California peninsula, it had previously comprised the province of , but ...
when California was still part of the Mexican Republic. Most specifically, it is credited to regions of Northern & Central California with the first mass-produced flour tortillas having come from flour tortilla factories in metropolitan Los Angeles. Some have even attributed the origin of flour tortillas to Jewish immigrants of the United States.


Etymology

''Tortilla'', from Spanish ''torta'',
cake Cake is a flour confection made from flour, sugar, and other ingredients, and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, ...
, plus the diminutive ''-illa'', literally means "little cake". ''Tortilla'' in
Iberian Spanish Peninsular Spanish ( es, español peninsular) (also known as the Spanish of Spain ( es, español de España, links=no), European Spanish ( es, español europeo, links=no), Iberian Spanish ( es, español ibérico, links=no) or Spanish Spanish ( es ...
also means
omelette In cuisine, an omelette (also spelled omelet) is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around fillings such as chives, ve ...
. As such, this wheat flour flatbread tortilla is not to be confused with the
Spanish omelette Spanish omelette or Spanish tortilla is a traditional dish from Spain. Celebrated as a national dish by Spaniards, it is an essential part of the Spanish cuisine. It is an omelette made with eggs and potatoes, optionally including onion. It is o ...
or any other
egg An egg is an organic vessel grown by an animal to carry a possibly fertilized egg cell (a zygote) and to incubate from it an embryo within the egg until the embryo has become an animal fetus that can survive on its own, at which point the a ...
based one.


Production

Wheat tortillas are a staple of the northern Mexican states (such as
Sonora Sonora (), officially Estado Libre y Soberano de Sonora ( en, Free and Sovereign State of Sonora), is one of the 31 states which, along with Mexico City, comprise the Administrative divisions of Mexico, Federal Entities of Mexico. The state is d ...
,
Sinaloa Sinaloa (), officially the Estado Libre y Soberano de Sinaloa ( en, Free and Sovereign State of Sinaloa), is one of the 31 states which, along with Mexico City, comprise the Administrative divisions of Mexico, Federal Entities of Mexico. It is d ...
and Chihuahua) and throughout the
Southwestern United States The Southwestern United States, also known as the American Southwest or simply the Southwest, is a geographic and cultural region of the United States that generally includes Arizona, New Mexico, and adjacent portions of California, Colorado, Ne ...
. Tortillas vary in size from about 6 to over 30 cm (2.4 to over 12 in), depending on the region of the country and the dish for which it is intended. Industrially-produced tortillas typically contain numerous chemicals in order to ease the production process, control texture and flavor, and to extend shelf life. Work has been done at Washington State University to develop methods for producing tortillas on a mass scale while still using only whole-wheat flour, water, oil, and salt, with a fermented flour-and-water
sourdough Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities. History In the ''Encyclopedia of Food Microbio ...
starter replacing chemical leaveners.


Tortillas today

Today, personal and industrial (Mexican-style) tortilla-making equipment has facilitated and expedited tortilla making. Manually operated wooden tortilla presses of the past led to today's industrial tortilla machinery, which can produce up to 60,000 tortillas per hour. Tortillas are now not only made from maize meal, but also from wheat flour; home-made and store-bought tortillas are made in many flavors and varieties. Tortillas remain a staple food in Mexico and Central America, and have gained popularity and market share elsewhere. In the U.S., tortillas have grown from an "ethnic" to a mainstream food. They have surpassed
bagel A bagel ( yi, בײגל, translit=beygl; pl, bajgiel; also spelled beigel) is a bread roll originating in the Jewish communities of Poland. It is traditionally shaped by hand into a roughly hand-sized ring from yeasted wheat dough that is first ...
s and
muffin A muffin is an individually portioned baked product, however the term can refer to one of two distinct items: a part-raised flatbread (like a crumpet) that is baked and then cooked on a griddle (typically unsweetened), or an (often sweetened) ...
s, and have now become the number two packaged bread product sold in the U.S (behind
sliced bread Sliced bread is a loaf of bread that has been sliced with a machine and packaged for convenience, as opposed to the consumer cutting it with a knife. It was first sold in 1928, advertised as "the greatest forward step in the baking industry si ...
). The Tortilla Industry Association (TIA) estimates that in the U.S. alone, the tortilla industry (tortillas and their products – tortilla chips, tostada shells and taco shells) has become a US$6 billion a year industry.


Nutritional information

Soft wheat tortillas use wheat instead of
masa ''Masa'' (or ''masa de maíz'') (; ) is a maize dough that comes from ground nixtamalization, nixtamalized corn. It is used for making corn tortillas, ''gorditas'', ''tamales'', ''pupusas'', and many other Latin American cuisine, Latin American d ...
as the primary ingredient. The
Mission Foods Mission Foods, a subsidiary of Gruma Corporation, is an American manufacturer of tortillas and tortilla-related products based in Irving, Texas. History Mission Foods was founded as a subsidiary of Grupo Maseca in California in 1977 as a brand ...
brand lists the following ingredients: enriched bleached wheat flour (
wheat flour Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or ''bread ...
,
niacin Niacin, also known as nicotinic acid, is an organic compound and a form of vitamin B3, an essential human nutrient. It can be manufactured by plants and animals from the amino acid tryptophan. Niacin is obtained in the diet from a variet ...
, reduced iron, thiamine mononitrate,
riboflavin Riboflavin, also known as vitamin B2, is a vitamin found in food and sold as a dietary supplement. It is essential to the formation of two major coenzymes, flavin mononucleotide and flavin adenine dinucleotide. These coenzymes are involved in ...
,
folic acid Folate, also known as vitamin B9 and folacin, is one of the B vitamins. Manufactured folic acid, which is converted into folate by the body, is used as a dietary supplement and in food fortification as it is more stable during processing and ...
),
water Water (chemical formula ) is an inorganic, transparent, tasteless, odorless, and nearly colorless chemical substance, which is the main constituent of Earth's hydrosphere and the fluids of all known living organisms (in which it acts as a ...
,
vegetable shortening Shortening is any fat that is a solid at room temperature and used to make crumbly pastry and other food products. Although butter is solid at room temperature and is frequently used in making pastry, the term ''shortening'' seldom refers to b ...
(interesterified
soybean oil Soybean oil (British English: soyabean oil) is a vegetable oil extracted from the seeds of the soybean (''Glycine max''). It is one of the most widely consumed cooking oils and the second most consumed vegetable oil. As a drying oil, processed so ...
, hydrogenated soybean oil and/or
palm oil Palm oil is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of the oil palms. The oil is used in food manufacturing, in beauty products, and as biofuel. Palm oil accounted for about 33% of global oils produced from ...
), contains 2% or less of:
salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantitie ...
,
sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double ...
, leavening (
sodium bicarbonate Sodium bicarbonate (IUPAC name: sodium hydrogencarbonate), commonly known as baking soda or bicarbonate of soda, is a chemical compound with the formula NaHCO3. It is a salt composed of a sodium cation ( Na+) and a bicarbonate anion ( HCO3−) ...
, sodium aluminum sulfate,
corn starch Corn starch, maize starch, or cornflour (British English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or sou ...
,
monocalcium phosphate Monocalcium phosphate is an inorganic compound with the chemical formula Ca(H2PO4)2 ("AMCP" or "CMP-A" for anhydrous monocalcium phosphate). It is commonly found as the monohydrate ("MCP" or "MCP-M"), Ca(H2PO4)2·H2O. Both salts are colourless sol ...
and/or
sodium acid pyrophosphate Disodium pyrophosphate or sodium acid pyrophosphate (SAPP) is an inorganic compound consisting of sodium cations and pyrophosphate anion. It is a white, water-soluble solid that serves as a buffering and chelating agent, with many applications i ...
,
calcium sulfate Calcium sulfate (or calcium sulphate) is the inorganic compound with the formula CaSO4 and related hydrates. In the form of γ-anhydrite (the anhydrous form), it is used as a desiccant. One particular hydrate is better known as plaster of Pari ...
), distilled monoglycerides,
enzymes Enzymes () are proteins that act as biological catalysts by accelerating chemical reactions. The molecules upon which enzymes may act are called substrate (chemistry), substrates, and the enzyme converts the substrates into different molecule ...
, wheat starch, calcium carbonate, antioxidants (
tocopherols Tocopherols (; TCP) are a class of organic chemical compounds (more precisely, various methylated phenols), many of which have vitamin E activity. Because the vitamin activity was first identified in 1936 from a dietary fertility factor in rats, ...
,
ascorbic acid Vitamin C (also known as ascorbic acid and ascorbate) is a water-soluble vitamin found in citrus and other fruits and vegetables, also sold as a dietary supplement and as a topical 'serum' ingredient to treat melasma (dark pigment spots) an ...
,
citric acid Citric acid is an organic compound with the chemical formula HOC(CO2H)(CH2CO2H)2. It is a colorless weak organic acid. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in t ...
),
cellulose gum Carboxymethyl cellulose (CMC) or cellulose gum is a cellulose derivative with carboxymethyl groups (-CH2-COOH) bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodiu ...
,
guar gum Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in food, feed, and industrial applications. The guar seeds are mechanically dehusked, hydrated, mil ...
,
dough conditioner A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes, yeast nutrients ...
(
fumaric acid Fumaric acid is an organic compound with the formula HO2CCH=CHCO2H. A white solid, fumaric acid occurs widely in nature. It has a fruit-like taste and has been used as a food additive. Its E number is E297. The salts and esters are known as fu ...
, sodium metabisulfite and/or mono- and
diglyceride A diglyceride, or diacylglycerol (DAG), is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Two possible forms exist, 1,2-diacylglycerols and 1,3-diacylglycerols. DAGs can act as sur ...
s),
calcium propionate Calcium propanoate or calcium propionate has the formula Ca( C2 H5 C O O)2. It is the calcium salt of propanoic acid. Uses As a food additive, it is listed as E number 282 in the Codex Alimentarius. Calcium propionate is used as a preservative ...
and
sorbic acid Sorbic acid, or 2,4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula and the structure . It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isol ...
(to preserve freshness). The recipe recommended by American chef and restaurateur
Rick Bayless Rick Bayless (born November 23, 1953) is an American chef and restaurateur who specializes in traditional Mexican cuisine with modern interpretations. He is widely known for his PBS series '' Mexico: One Plate at a Time''. Among his various acc ...
who specializes in traditional Mexican cuisine uses just four ingredients: flour, lard, salt, and water. The nutritional info for the Mission brand 49 g wheat tortilla is: * total fat: 3.5 g (saturated 3.5 g, monounsaturated 1 g) - 5% daily allowance * sodium: 420 mg - 18% daily allowance * total carbohydrate: 24 g - 8% daily allowance * dietary fiber: 1 g - 4% daily allowance * protein: 4 g * calcium: 8% daily allowance * iron: 8% daily allowance


Consumption

Wheat flour tortillas have been used on many American spaceflights since 1985 as an easy solution to the problems of handling food in
microgravity The term micro-g environment (also μg, often referred to by the term microgravity) is more or less synonymous with the terms ''weightlessness'' and ''zero-g'', but emphasising that g-forces are never exactly zero—just very small (on the I ...
and preventing bread crumbs from escaping into delicate instruments.


Mexico

The word "tortilla" in these countries is used to refer to the ubiquitous
corn tortilla In North America, a corn tortilla or just tortilla (, ) is a type of thin, unleavened flatbread, made from hominy, that is the whole kernels of maize treated with alkali to improve their nutrition in a process called nixtamalization. A simple do ...
, made of maize. In Mexico burritos are made with wheat tortillas. Flour tortillas were also very popular in Tex-Mex food and plates like fajitas. Flour tortilla with beans and eggs was very popular in northern Mexico and in the Southwest. The origin of the flour tortilla was northern Mexico and this is why so many plates are made with it like quesadillas as well as burritos, chimichangas and fajitas served with flour tortilla and bean taco or chorizo taco. The flour tortilla is the sister to the corn tortilla which was created first. From Mexico City southward the corn tortilla is more popular but in northern Mexico, where it originated, the flour tortilla may be as popular, if not more popular, than the corn tortilla. Flour tortillas are commonly filled with meat, chopped potatoes,
refried beans Refried beans (from es, frijoles refritos, ) is a dish of cooked and mashed beans that is a traditional staple of Mexican and Tex-Mex cuisine, although each cuisine has a different approach when making the dish. Refried beans are also popular ...
, cheese,
hot sauce Hot sauce is a type of condiment, seasoning, or salsa made from chili peppers and other ingredients. Many commercial varieties of mass-produced hot sauce exist. History Humans have used chili peppers and other hot spices for thousands of years ...
and other ingredients to make dishes such as
taco A taco (, , ) is a traditional Mexican food consisting of a small hand-sized corn- or wheat-based tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand. A taco can be made with a variety of filling ...
s,
quesadilla A quesadilla (; ; Mexican diminutive of ''quesada'') is a Mexican cuisine, Mexican dish consisting of a tortilla that is filled primarily with cheese, and sometimes meats, spices, and other fillings, and then cooked on a griddle or stove. Trad ...
s and
burrito A burrito (, ) is a dish in Mexican and Tex-Mex cuisine that took form in Ciudad Juárez, consisting of a flour tortilla wrapped into a sealed cylindrical shape around various ingredients. The tortilla is sometimes lightly grilled or steamed ...
s (a dish originating in the Ciudad Juarez, Chihuahua, Mexico/El Paso, Texas area).


United States, U.S. territories and Northern Mexico

In Northern Mexico and much of the United States, "tortillas" mean wheat-flour tortillas. They are the foundation of Mexican border cooking. Their popularity was driven by the low cost of inferior grades of wheat flour provided to border markets and by their ability to keep and ship well. In Guam, it is called and it is paired with .
Tortilla art Tortilla art refers to fine art that uses tortillas as a canvas. The tortilla(s) are baked, often coated with acrylic and painted or screenprinted. The purpose of tortilla art is to reflect the Chicano cultural roots of the artist. Tortilla art i ...
is the use of tortillas as a substrate for painting. Tortillas are baked and then covered in acrylic before they are painted.


Central America

Tortillas in Central America sometimes differ somewhat from their Mexican counterparts, although are made similarly. In Guatemala and El Salvador, the tortillas are about 5 millimeters thick and about 10 centimeters in diameter, thicker than Mexican tortillas, but similar in size to Mexican gorditas. Like the Mexican tortillas, the maize is soaked in a mixture of water and lime (or
lye A lye is a metal hydroxide traditionally obtained by leaching wood ashes, or a strong alkali which is highly soluble in water producing caustic basic solutions. "Lye" most commonly refers to sodium hydroxide (NaOH), but historically has been u ...
), then rinsed and ground. In El Salvador, they sometimes use
sorghum ''Sorghum'' () is a genus of about 25 species of flowering plants in the grass family (Poaceae). Some of these species are grown as cereals for human consumption and some in pastures for animals. One species is grown for grain, while many othe ...
(called maicillo there) to make tortillas when there is not enough maize. Also in El Salvador, there is a particularly large and thick tortilla called a "chenga" on top of which food is placed, like an edible plate, to serve food to the labourers in coffee plantations and farms. Honduras is well known for using wheat flour tortillas to make
baleadas A baleada () is a traditional Central American dish, believed to have originated on the northern coast of Honduras. It is composed of a flour tortilla, filled with a smear of mashed "refried" red beans (a variety of bean native to Central an ...
, which consist of a wheat flour tortilla, folded in half, with various items (beans, cream, scrambled eggs) put inside. Maize and wheat tortillas can often be found in supermarkets in El Salvador and Costa Rica produced by Mexican companies. Stuffed tortillas known as
pupusa A pupusa is a thick griddle cake or flatbread from El Salvador and Honduras, made with cornmeal or rice flour, similar to the Colombian and Venezuelan arepa. In El Salvador, it has been declared the national dish and has a specific day to c ...
s are also a famous dish of traditional Salvadoran cuisine.


United States

Tortillas are widely used in the United States, in recipes of Mexican origin and many others. As a testament to their popularity, the Tortilla Industry Association (TIA) estimated Americans consumed approximately 85 billion tortillas in 2000 (not including tortilla chips). They are more popular than all other ethnic breads such as English muffins, pita bread, and bagels.
Tortilla chip A tortilla chip is a snack food made from corn tortillas, which are cut into triangles and then fried or baked (alternatively they may be discs pressed out of corn masa then fried or baked). Corn tortillas are made of nixtamalized corn, veget ...
s –made from maize tortillas cut into wedges, then fried – first gained popularity in the 1940s in Los Angeles, California, and were mass-produced there. The ingredients in maize tortillas are maize, lime, and water. Fried chips add salt and vegetable oil. Flour tortillas are commonly used in burritos. They are also used to make
fajita A fajita (; ), in Tex-Mex cuisine, is any stripped grilled meat with stripped peppers and onions usually served on a flour or corn tortilla. The term originally referred to skirt steak, the cut of beef first used in the dish. Popular alternative ...
s, wraps, sandwiches, quesadillas, casseroles and stews, and there are numerous other uses. Many people from both Northern Mexico and throughout the Southwestern United States eat tortillas as a staple food. Many restaurants use wheat flour tortillas in a variety of non-Mexican and Mexican recipes. Many grocery stores sell ready-made tortillas.Ramona's Spanish-Mexican Cookery; The First Complete and Authentic Spanish-Mexican Cook Book in English, by Pauline Wiley-Kleemann, Editor, West Coast Publishing Co., Los Angeles, 1929.


See also

*
Arepa ''Arepa'' () is a type of food made of ground maize dough stuffed with a filling, eaten in the northern region of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in the cuis ...
, a ground maize dough from
Colombia Colombia (, ; ), officially the Republic of Colombia, is a country in South America with insular regions in North America—near Nicaragua's Caribbean coast—as well as in the Pacific Ocean. The Colombian mainland is bordered by the Car ...
and
Venezuela Venezuela (; ), officially the Bolivarian Republic of Venezuela ( es, link=no, República Bolivariana de Venezuela), is a country on the northern coast of South America, consisting of a continental landmass and many islands and islets in th ...
*
Focaccia Focaccia ( , , ; lij, fugassa ; nap, label= Barese, fecazze ) is a flat leavened oven-baked Italian bread, similar in style and texture to pizza; in some places, it is called ("white pizza"). Focaccia can be served as a side dish or as san ...
, a flat oven-baked bread from
Italy Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical re ...
*
Chapati Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi; pronounced as IAST: ), also known as ''roti'', ''rotli'', ''safati'', ''shabaati'', ''phulka'', (in East Africa) ''chapo'', (in Marathi) ''poli'', and (in the Maldives) ...
, an unleavened flatbread from the
Indian subcontinent The Indian subcontinent is a list of the physiographic regions of the world, physiographical region in United Nations geoscheme for Asia#Southern Asia, Southern Asia. It is situated on the Indian Plate, projecting southwards into the Indian O ...
*
Injera Injera (, ; om, Biddeena; ) is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. In Ethiopia, Eritrea, and some parts of Sudan, injera is the staple. Injera is central to the dining proc ...
, a sourdough-risen flatbread from
East Africa East Africa, Eastern Africa, or East of Africa, is the eastern subregion of the African continent. In the United Nations Statistics Division scheme of geographic regions, 10-11-(16*) territories make up Eastern Africa: Due to the historical ...
*
Khachapuri Khachapuri ( ka, ხაჭაპური ''khach’ap’uri'' from ka, ხაჭო "curds" + ka, პური "bread") is a traditional Georgian dish of cheese-filled bread. The bread is leavened and allowed to rise, molded into various s ...
, a breaded cheese dish from
Georgia Georgia most commonly refers to: * Georgia (country), a country in the Caucasus region of Eurasia * Georgia (U.S. state), a state in the Southeast United States Georgia may also refer to: Places Historical states and entities * Related to the ...
*
Khubz Khubz, alternatively transliterated as ''khoubz'', ''khobez'', ''khubez'', or ''khubooz'', ), date=February 2022, is the usual word for "bread" in Standard Arabic and in many of the vernaculars. Among the breads popular in Middle Eastern countrie ...
, a round bread from the
Middle East The Middle East ( ar, الشرق الأوسط, ISO 233: ) is a geopolitical region commonly encompassing Arabian Peninsula, Arabia (including the Arabian Peninsula and Bahrain), Anatolia, Asia Minor (Asian part of Turkey except Hatay Pro ...
*
Matnakash Matnakash ( hy, մատնաքաշ) is a leavened traditional Armenian bread. The word ''matnakash'' means "finger draw" or "finger pull", referring to the way the bread is prepared. It is made of wheat flour with yeast or sourdough starter. It is ...
, a leavened bread from
Armenia Armenia (), , group=pron officially the Republic of Armenia,, is a landlocked country in the Armenian Highlands of Western Asia.The UNbr>classification of world regions places Armenia in Western Asia; the CIA World Factbook , , and ''Ox ...
*
Piadina ''Piadina'' or ''piada'' is a thin Italian flatbread, typically prepared in the Romagna historical region (Forlì, Cesena, Ravenna and Rimini). It is usually made with white flour, lard or olive oil, salt and water. The dough was traditional ...
, a thin, flatbread from
Northern Italy Northern Italy ( it, Italia settentrionale, it, Nord Italia, label=none, it, Alta Italia, label=none or just it, Nord, label=none) is a geographical and cultural region in the northern part of Italy. It consists of eight administrative regions ...
* Pită de Pecica, a round bread from
Romania Romania ( ; ro, România ) is a country located at the crossroads of Central Europe, Central, Eastern Europe, Eastern, and Southeast Europe, Southeastern Europe. It borders Bulgaria to the south, Ukraine to the north, Hungary to the west, S ...
*
Rghaif M'semen, msemmen ( ar, مسمن ''msamman'', ''musamman'') or rghaif, is a traditional flatbread originally from the Maghreb, commonly found in Algeria, Morocco, and Tunisia. It is usually served with honey or a cup of aromatic morning mint tea ...
, a pancake-like bread from
Northwest Africa The Maghreb (; ar, الْمَغْرِب, al-Maghrib, lit=the west), also known as the Arab Maghreb ( ar, المغرب العربي) and Northwest Africa, is the western part of North Africa and the Arab world. The region includes Algeria, ...


References


External links

* * * * * {{Authority control Mexican cuisine Honduran cuisine Salvadoran cuisine Belizean cuisine Appetizers Flatbreads Staple foods Tortilla Wheat dishes American breads