Flour Tortillas

Made from wheat flour, water, and salt, with no leavener, this Latin American version of bread is flattened out into thin circles anywhere from 6 to 10 inches (15 to 25 cm) wide, then cooked on hot surface.

They kind of look like crêpes.

Anglo-Saxon countries are mostly familiar with them owing to their extensive use in Mexican food.

Cooking Tips

Before baking Tortillas, such as when you are making Tortilla Chips, to prevent them drying out in the oven either brush them with water or spray lightly with cooking spray.
Tortilla Chips from Flour Tortillas, though, are much more successful when deep-fried. Corn Tortillas will bake into better chips.

See main entry on tortillas for suggestions on how to reheat tortillas.