The present invention relates to a tortilla and a method for producing tortillas, the tortilla being a kind of a flat round cake with a diameter of 6 to 30 cm from wheat or corn flour or base, used as bread and a base for other foods. Tortilla, according to the invention, is formed from wheat flour, water and fat. Tortilla is characterised in that it contains 61 - 64% of wheat flour, 23 - 26% of water, 4 - 6% of palm oil, 2 - 4% of glycerine, 0.5 - 0.8% of disodium diphosphate, 0.3 - 0.6% of sodium bicarbonate, 1.1 - 1.4% of salt, 0.8 - 1.2% of glucose, 0.13 - 0.22% of citric acid, 0.13 - 0.22% of xanthan gum, 0.04 - 0.13% of enzyme preparation, 0.48 - 0.57% of mono and diglycerides of fatty acids and 0.2 - 0.4% of malic acid, 0.2 - 0.4% of guar gum, 0 - 0.01 % of L-cysteine. A method for producing tortillas, according to the invention, consists of dispensing the ingredients into the kneading-trough, mixing the dry ingredients followed by the addition of water and further mixing, and the obtained dough is divided into balls, which are subjected to maturing process, and, having matured, they are pressed to the required thickness using a press with a suitable temperature, whereupon they are baked, and then cooled. The method is characterised in that the obtained tortilla cakes are subjected to additional point baking at the temperature of 300 - 500° C for the time of 10 seconds, whereupon the tortilla is cooled in a cooling tunnel at the temperature of 10-15°C and the relative humidity of 50 - 75% for the time of 0.5 - 2 min.Cette invention concerne une tortilla et un procédé permettant de fabriquer des tortillas, la tortilla étant une sorte de galette ronde de farine de blé ou de maïs de 6 à 30 cm de diamètre, consommée comme le pain ou garnies dautres aliments. La tortilla selon linvention contient de la farine de blé, de leau et des matières grasses, et se caractérise en ce quelle comprend 61 à 64 % de farine de blé, 23 à 26 % deau, 4 à 6 % dhuile de palme, 2 à 4 %
