tor·til·la 
(tôr-tēyə)
(tôr-tēyə)n.
A thin disk of unleavened bread made from masa or wheat flour and baked on a hot surface.
[American Spanish, diminutive of Spanish torta, cake, from Late Latin tōrta, a kind of bread; akin to Greek tourta, an Attic cake of dates, flour, water, and oil baked covered in ashes, from Egyptian t-rtḥ, baked bread : t, bread + rtḥ, baked.]