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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 ]
The product, as it is made today, was developed in 1856. Rice noodle roll: Southern China, Hong Kong: A Cantonese dish from Southern China and Hong Kong, commonly served as a variety of dim sum. It is a thin roll made from a wide strip of shahe fen (rice noodles), filled with shrimp, pork, beef, vegetables, or other ingredients. Risoles: Indonesia
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).
A tortilla (/ t ɔːr ˈ t iː ə /, Spanish: [toɾˈtiʝa]) is a thin, circular unleavened flatbread from Mesoamerica originally made from maize hominy meal, and now also from wheat flour.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 ]
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.
Tex-Mex cuisine is characterized by its heavy use of shredded cheese, beans, meat (particularly chicken, beef, and pork), chili peppers, and spices, in addition to flour tortillas. Sometimes various Tex-Mex dishes are made without the use of a tortilla. A common example of this is the "fajita bowl", which is a fajita served without a soft tortilla.
Scatter the remaining 2 tablespoons flour on a surface and turn the dough out onto the flour. With floured hands, press it out into a long rectangle. Flip the dough so it doesn’t stick to the ...
Bánh tét – Vietnamese cake made from glutinous rice; Baozi – Filled bun in various Chinese and Chinese-influenced cuisines; Bagiya – Dumpling delicacy in India and Nepal - Nepalese steam rice flour dumpling; Blodpalt – Northern Finnish dumplings made with flour and blood; Borș de burechiușe – Romanian and Moldovan dish