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A flour tortilla (or wheat tortilla to differentiate it from other uses of the word ''tortilla'', which in Spanish means "small ''torta''", or "small cake") is a type of soft, thin flatbread made from finely ground wheat flour. Originally derived from the corn tortilla, a bread of maize which predates the arrival of Europeans to the Americas, the wheat flour tortilla was an innovation by exiled Spanish Jews who did not consider corn meal to be kosher, using wheat brought from Europe, while this region was the colony of New Spain.〔Calderón, Sara Inés. ("Tex-Arcana: What's the history of tortillas?" ) ''San Antonio Express-news''. 02 March 2008. Retrieved 11 October 2015.〕 It is made with an unleavened, water based dough, pressed and cooked like corn tortillas.〔Dishes from the Wild Horse Desert: Norteo Cooking of South Texas,by Melissa Guerra,1 edition 2006, Wiley;ISBN 978-0764558924〕 Flour tortillas are commonly prepared with meat, mashed potatoes, cheese and other ingredients to make dishes such as tacos, quesadillas and burritos (a dish originating in the El Paso, Texas, USA/Ciudad Juarez, Chihuahua, Mexico area). In appearance and use tortillas are rather similar to the South Asian chapati and Roti. Tortillas are also very similar to the unleavened bread popular in Semitic, eastern Mediterranean and southern Asian countries, though thinner and smaller in diameter. In China, there is the laobing (烙餅), a pizza-shaped thick "pancake" that is similar to the tortilla. == Production == The tortilla is made from specially treated (nixtamalized) maize flour, which has been a staple food of the Mexican region since pre-Columbian times; these are also now commonly made from wheat flour (''tortilla de harina'' or ''tortilla de trigo''). The maize and wheat Mexican tortillas have different textures: the maize (corn) version is somewhat thicker and heartier in texture, while the wheat version is less easily broken due to its high gluten content, and can be made larger in circumference and thinner without breaking too easily. In Panama, a tortilla is a deep fried cornmeal disk, 2–3 inches in diameter. The South American tortilla of Bolivia and Chile is inspired by the Mexican food, but is a small flat cake, usually salty, made with wheat or maize flour, and cooked over embers. The wheat flour tortilla is probably best known as the tortilla used to make burritos, a dish originating in Texas, originally part of the Spanish empire and then briefly a part of the newly created state of Mexico. Wheat tortillas have also become a staple of the peoples of northwestern Mexican states (such as Sonora, Sinaloa and Chihuahua). 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. In commercial production and even in some larger restaurants, automatic machines make tortillas from dough. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Tortilla」の詳細全文を読む スポンサード リンク
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