A culinary process designed to yield a restricted amount of flatbreads, sometimes originating from corn or wheat flour, appropriate for rapid consumption or minimal storage. This technique contrasts with large-scale manufacturing and prioritizes freshness and management over components. The ensuing product gives a basis for numerous dishes, from tacos and quesadillas to wraps and appetizers.
The benefit of making ready flatbreads in restricted portions lies in a number of components. It permits for enhanced high quality management, making certain the absence of preservatives typically present in commercially produced options. This technique caters to people with dietary restrictions or preferences, enabling customization of components to align with particular wants or wishes. Traditionally, this strategy displays conventional meals preparation methods, emphasizing resourcefulness and minimizing waste.
