3 Best Flatbreads in Mexico (2024)

FAQs

What are the different types of Mexican flatbread? ›

Among all the different kinds of traditional Mexican Pan Dulce (“sweet bread”), Conchas are without a doubt the most popular and recognizable. Conchas are a soft and sweet Mexican bread with a sugar paste topping that resembles the surface of a seashell.

The majority of flat breads are consumed in North Africa, the Middle East, and the Indian subcontinent. Major types include “chapati,” “roti,” “naan,” “paratha,” “poori,” “balady,” “pita,” and “barabri.” These breads typically have high crust-to-crumb ratios and limited crumb.

A tortilla (/tɔːrˈtiːə/, Spanish: [toɾˈtiʝa]) is a thin, circular unleavened flatbread from Mesoamerica originally made from maize hominy meal, and now also from wheat flour. The Aztecs and other Nahuatl speakers called tortillas tlaxcalli ([t͡ɬaʃˈkalli]).

tortilla, round, thin, flat bread of Mexico made from unleavened cornmeal or, less commonly, wheat flour.

Tortillas are a traditional flatbread of Mexican cuisine, typically made of corn or wheat. They are thinner than many other forms of flatbread (but not all, crepes can be as thin as a tortilla, as well as the flatbreads sold as “wraps”), but they are still flatbreads.

While the earliest “pan dulce” (standard bread) first arrived in Mexico after Spanish conquistadors introduced wheat in the early 16th Century, the Mexican pan dulce we know and love today rose to popularity during the French occupation in the mid 1800s.

The main grain staple was (and today still is) corn made into flat breads called tortillas and steamed corn dough wrapped in corn husks or banana leaves called tamales.

Conchas are also known as Pan Dulce and Sweet Bread. This Mexican breakfast item is made of a fluffy, butter brioche-like dough topped with a streusel topping that is scored. These colorful Mexican breakfast item is a crowd favorite.

Flat breads are made throughout most of the world. Examples are pita (from the Middle East), chapati and naan (India), tortilla (Mexico) and focaccia (Italy).

What are 3 quick breads? ›

Muffins, coffeecakes, scones, and pancakes are examples of quick breads, that like their name implies, can be prepared quickly in a kitchen.

There are three main kinds of bread in the world those that rise highest so are baked in pans, breads with a medium volume like rye and French breads, and those that hardly rise at all called flatbreads.

Cachapa, chorreada, arepa de choclo, güirila, toquera, tortilla de choclo, and tortilla changa, are all names that describe a Latin American corn dish that can be categorized as either a pancake, tortilla, or flatbread, depending on the country.

It's also the home of banda music, damiana, a popular herb–based liquor, boxer Julio Cesar Chavez and soccer player Angel Eduardo Ochoa Uriarte. Sinaloa, the “Breadbasket of Mexico,” devotes over three quarters of its landmass to agricultural production.

It is the type of bread most often used to accompany Mexican meals and it is an integral part of the everyday food scene in Mexico. Bolillo is the bread most often used for making molletes and tortas and is routinely cut into slices and served in a basket with a meal.

Pan de cañada is a flatbread native to the Spanish region of Aragon, characterized by its flat, elongated shape with characteristic grooves designed for drizzling with extra virgin olive oil. This bread varies in size and can be sweet or salty.

: a Mexican food that consists of a folded and usually fried piece of thin bread (called a tortilla) that is filled with meat, cheese, lettuce, etc.

Tortillas are typically baked on a triple pass oven, while flatbreads are usually baked in a tunnel oven. Flatbreads may also require a proofing or resting period that varies based on the specific flatbread being made.