Tortilla

Tortilla
Type Flatbread
Place of origin Mesoamerica
Main ingredients Flour

A tortilla (/tɔːrˈtiːə/, Spanish: [toɾˈtila])) is a type of thin, unleavened flatbread, typically made from corn or wheat. In Spanish, "tortilla" means "small torta", or "small cake". It was first made by the indigenous peoples of Mesoamerica before European contact. The Aztecs and other Nahuatl speakers call tortillas tlaxcalli ([t͡ɬaʃˈkalli]).[1] Tortilla is not to be confused with "tortilla francesa" or omelette that is consumed in South America.

Varieties

Maize (Corn) tortilla

Tortillas made with maize (corn) are the oldest variety of tortilla, and remain very popular in Mexico and Central America.

Wheat tortilla

Wheat was not grown in the Americas prior to the arrival of Europeans, but is a common source of flour for tortillas today.

Comparison Between Flour and Corn Tortilla

Corn tortillas are made of whole grain corns, and water. As a result, they have a higher amount of protein and fiber, vitamins and minerals. Flour tortillas are made of wheat flour, water, baking powder, salt, and oil, and sometimes fortified with the vitamins and minerals lost during the milling of the wheat. They have less protein and fiber and are more fattening due to the added oil. Whole wheat flour tortillas are available and are a good health choice.[2]

See also

References

  1. ↑ Nahuatl Dictionary. (1997). Wired Humanities Project. University of Oregon. Retrieved August 29, 2012, from link
  2. ↑ "Corn vs Flour vs Whole Wheat Tortilla - Which is Healthier? - Foodies Wiki". Foodies Wiki. 2018-03-24. Retrieved 2018-09-07.
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