Mexico · North America
Tortilla de Harina
Also known as Flour tortilla
A lard-laminated wheat dough native to Mexico's arid north, where wheat outgrew maize; rested balls are pressed thin and seared dry on a comal until lightly freckled.
Method
Comal Griddle
Hydration
55%
water to flour
Glycemic index
65
Medium GI
Energy
312 kcal
per 100 g
Sensory profile
- sourness
- 1
- sweetness
- 1
- crispiness
- 2
- chewiness
- 5
- aroma
- 4
- moistness
- 5
Scale 0–10
Nutrition
per 100 g| Energy | 312 kcal |
|---|---|
| Protein | 8.2 g |
| Carbohydrates | 50 g |
| of which sugars | 1 g |
| Fat | 8.4 g |
| Fiber | 2.3 g |
| Sodium | 620 mg |
Typical values; recipes vary.
Texture
- Soft pliable disc
- Faint lard flakiness
Typical ingredients
- Wheat Flour
- Water
- Salt
- Fat / Butter
Similar breads
Closest sensory profiles in the Atlas.