A tortilla (/tɔːrˈtiːə/, Spanish: [toɾˈtiʝa]) is a thin, circular unleavened flatbread from Mesoamerica originally made from maize hominy meal, and now also from wheat flour.

[1] First made by the indigenous peoples of Mesoamerica before colonization, tortillas are a cornerstone of Mesoamerican cuisine.

Peoples of the Oaxaca region in Mexico first made tortillas at the end of the Villa Stage (1500 to 500 BCE).

Wheat tortillas usually contain fats such as oil or lard, salt, often leavening agents such as baking powder, and other ingredients.

It is part of the daily food repertoire throughout Mexico, whose gastronomy and culture has influenced those of many Central American countries and some states in the US.