These are tortillas which are made at home, or, if made at a restaurant, are made by someone, usually a woman, who pats each circle of dough and throws it on the gridle. Hand-patted tortillas usually are thicker, and less chewy than machine-made tortillas. The cooking also results in a product with brown spots. Usually, the hand-patted tortilla is made from wheat (read white) flour. Corn tortillas can be hand-patted to a degree, but the ball of dough is usually given the final flattening in a tortilla press. Hand-patted corn tortillas usually resemble gorditas.

In South Texas pro-choice means flour or corn

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