x 10" flour tortillas

Flour tortillas are thin, unleavened flatbreads made from wheat flour, water, salt, and fat (typically lard or vegetable shortening), originating from northern Mexico and now ubiquitous across North America. The dough is mixed until smooth, divided into portions, rested, and then rolled or pressed into thin, circular sheets approximately 10 inches in diameter before being cooked on a griddle or comal until lightly browned. Unlike corn tortillas, which are made from masa (corn dough), flour tortillas have a softer, more pliable texture and a mild, slightly wheaty flavor that makes them versatile vehicles for various fillings and preparations.

Flour tortillas serve as the foundational wrapper for burritos, quesadillas, fajitas, and wraps across Mexican and Tex-Mex cuisines, as well as in contemporary fusion applications. They are used both warm as flexible vessels for savory fillings and cold as structural elements in salads or appetizers. The 10-inch size is standard for most filled applications, providing sufficient surface area to accommodate generous portions of proteins, beans, vegetables, and sauces while remaining manageable to eat. Tortillas can be lightly charred over an open flame to enhance flavor, stacked and wrapped in cloth to retain heat and moisture, or even fried crisply as a base for tostada-style dishes.