The flour tortilla is a variant of the corn tortilla and its name comes from the Spanish language meaning “small cake”.
Flour tortillas originated in the northern Mexican states of Chihuahua, Durango, Sonora and Sinaloa, where it is more suitable to grow wheat than corn.
In more recent times both the flour and corn tortillas have become both integral to Mexican and Tex-Mex cuisine.
Commercial Made Flour Tortillas
The flour tortilla production is one of the fastest growing bakery products in the United States.
This could be due primarily to the rapid growth of the Hispanic population in the US. And the demand for tortillas has bolstered over the past five years (2015-2020).
To make the tortilla a more attractive food to consumers other than Hispanics, many flour tortilla producers have added nutritional content to their products, such as including tomato, and spinach flavors.
There are whole wheat tortillas produced which have particularly attracted health-conscious consumers who view tortillas as a healthier alternative to bread.
A flour tortilla or wheat tortilla is a soft, thin flatbread from finely ground wheat flour.
The simplest recipes use only flour, water, a fat (usually vegetable oil – in Mexico it would be lard) and salt.
But commercially made flour tortillas generally contain chemical leavening agents such as baking powder, and other ingredients including lime juice.
Homemade flour tortillas are made with four simple ingredients, flour, salt, vegetable oil, and water.
Get Recipe For Homemade Flour Tortillas Here – Tastes of Mexico with Pico de Gallo and Flour Tortillas
Homemade Burritos Your Way
The flour tortilla is the base to preparing wraps or burritos among other preparations.
Just warm the tortilla, lay flat, and start to place the ingredients you desire in your burrito, than wrap it up and enjoy.
Burritos are one of those meals that truly never get old. Whether you prefer a spicy meat burrito or just a plain bean and cheese, there are a million ways to customize your wrap.
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