page_title: Flour tortilla
section_title: Central America
hierarchical_section_title: Flour tortilla / Consumption / Central America
caption_attribution_description: Español: Tortillas Salvadoreñas, hechas a mano. Pupusas son bien parecidas pero son diferentes. Tortillas no tienen ningún relleno, y el deseño de quemadoras es diferente (mira el circo en el medio (este es el lado llamado el "lomo")). English: Salvadorean Tortillas (handmade). Note how pupusas look a lot like these tortillas (they are similar in size), but tortillas do not have a filling, the burn marks are different (note the circular burn mark), and usually are thinner.
context_page_description: A flour tortilla or wheat tortilla is a type of soft, thin flatbread made from finely ground wheat flour. It was originally derived from the corn tortilla, a flatbread of maize which predates the arrival of Europeans to the Americas. Made with a flour and water based dough, it is pressed and cooked similar to corn tortillas. The simplest recipes use only flour, water, fat, and salt, but commercially-made flour tortillas generally contain chemical leavening agents such as baking powder, and other ingredients.
context_section_description: Tortillas in Central America sometimes differ somewhat from their Mexican counterparts, although are made similarly. In Guatemala and El Salvador, the tortillas are about 5 millimeters thick and about 10 centimeters in diameter, just like Mexican gorditas. Like the Mexican tortillas, the maize is soaked in a mixture of water and lime (or lye), then rinsed and ground. In El Salvador, they sometimes use sorghum (called maicillo there) to make tortillas when there is not enough maize. Also in El Salvador, there is a particularly large and thick tortilla called a "chenga" on top of which food is placed, like an edible plate, to serve food to the labourers in coffee plantations and farms.
  Honduras is well known for using wheat flour tortillas to make baleadas, which consist of a wheat flour tortilla, folded in half, with various items (beans, cream, scrambled eggs) put inside.
  Maize and wheat tortillas can often be found in supermarkets in El Salvador and Costa Rica produced by Mexican companies.
  Stuffed tortillas known as pupusas are also a famous dish of traditional Salvadoran cuisine.
caption: Handmade Guatemalan and Salvadorean tortillas are thicker than Mexican ones. These are about 5mm thick and about 10cm in diameter, just like Mexican gorditas. Although they superficially resemble pupusas, they are quite different (burn marks, for instance, are different)
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