In Mexico, a flour tortilla or wheat tortilla is a type of thin, unleavened flatbread, made from finely ground wheat flour. A similar bread of corn (the corn tortilla) predates the arrival of Europeans to the Americas, and was called "tortilla" by the Spanish from its resemblance to the traditional tortilla de patatas, Spanish round unleavened cakes and omelettes (originally made without potatoes which are native to South America). But it is the Mexican meaning of "tortilla" that is most familiar to North Americans, and possibly most of the world outside of Europe and South America, where the original Spanish meaning is best known.

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