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A tortilla (/ t ɔːr ˈ t iː ə /, Spanish: [toɾˈtiʝa]) is a thin, circular unleavened flatbread from Mesoamerica originally made from maize hominy meal, and now also from wheat flour. The Aztecs and other Nahuatl speakers called tortillas tlaxcalli ( [t͡ɬaʃˈkalli] ). [ 1 ]
A flour tortilla (/ t ɔːr ˈ t iː ə /, /-j ə /) or wheat tortilla is a type of soft, thin flatbread made from finely ground wheat flour. Made with flour- and water-based dough, it is pressed and cooked, similar to corn tortillas. [ 1 ]
Maida flour. Maida, maida flour, or maida mavu is a type of wheat flour originated from the Indian subcontinent. [1] [2] It is a super-refined [citation needed] wheat flour used in Indian cuisine to make pastries and other bakery items like breads and biscuits. Some maida may have tapioca starch added. [citation needed]
Kulcha – leavened bread eaten in India and Pakistan, made from maida flour (wheat flour) Luchi – deep-fried flatbread from Bengal similar to Puri but made with maida flour instead of atta. Manda roti (Rumali roti): Traditional Indian flatbread which thin like handkerchief and cooked on upturned pot. It was known as Mandaka in ancient India. [5]
A chimichanga with rice. This is a list of tortilla-based dishes and foods that use the tortilla as a primary ingredient. A tortilla is a type of soft, thin flatbread made from finely ground corn or wheat flour that comes from Mexico and Central America and traditionally cooked on a comal (cookware).
The dish is typically prepared by filling a flour tortilla with various ingredients, most commonly rice, cheese, beans, and a meat, such as machaca (chopped or shredded meat), carne adobada (marinated meat), carne seca (dried beef), or shredded chicken, and folding it into a rectangular package.
Rice flour, coconut jaggery stuffing Fried Mohanthal: Besan, ghee, sugar and nuts Patoleo: Rice flour, coconut jaggery and grated coconut stuffing Wrapped in turmeric leaves and steamed Puran poli: Wheat flour, gram, jaggery Bread Shankarpali: Sugar, ghee, maida flour, semolina: Shrikhand
Ploye : thin crepe made from buckwheat flour, traditional to the Brayons of northeast New Brunswick. Pupusa (El Salvador) Tortilla (Mexico, Central and South America): either as corn tortilla or flour tortilla; Tortilla de Rescoldo : wheat flour based bread, traditionally baked in the coals of a campfire