Pat Haba Bikisnin: Difference between revisions

# The Bracha on wraps and tortillas is [[HaMotzei]].<ref>

* Though there may be a variety of different wraps and wheat-tortillas, this discussion will focus on the common wrap and tortilla, that is a flatbread usually rolled around a filling of meat, salad, or the like (as displayed in the picture to the right).  

* Is there a difference between wraps and wheat-tortillas? From my research, the answer is no. They are two names for the same food. Wheat or flour tortilla is the Mexican name for the food, whereas wrap is the American alternative. To support this point, see [http://en.wikipedia.org/wiki/Wraps Wikipedia on Wraps] and [http://www.remezcla.com/2012/latin/flour-tortillas-vs-wraps-mission/ remezcla on the difference between wraps and tortillas].  

* How are wraps and tortillas made? From several accounts, it seems clear that wraps and tortillas are made from a thick dough that is rolled out and cooked in a frying pan without oil or with a minimal amount. The wheat flour is always the primary ingredient and there is also water or a substitute, such as milk. To prove this point, see [http://www.wikihow.com/Make-Your-Own-Tortillas a Wikihow article], [http://www.wikihow.com/Make-Flour-Tortillas another Wikihow article], or [http://www.cooking-mexican-recipes.com/flour_tortilla_recipe.html a video on cooking-mexican-recipes].  

* In terms of the bracha, a few factors should be considered. 1) The ingredients other than flour and water and 2) The thinness of the wrap or tortilla.  

* In terms of the other ingredients, the issue to consider is whether the wrap becomes Pat Haba Bikisnin because of those ingredients. According to Sephardim, following Shulchan Aruch 168:7, if the flavor of the milk, oil, or the like can be tasted and makes it taste significantly different from bread, the bracha would be [[mezonot]]. According to Ashkenazim, following Mishna Brurah 168:33, only if there was a majority of ingredients in comparison to the amount of water would the bracha be [[mezonot]]. For more on this issue, see above.  

* '''Baking vs Frying''': Shulchan Aruch 168:13 writes that thick dough which was cooked or fried is [[mezonot]], but some disagree and hold that it is [[Hamotzei]]. Rama 168:14 comments that if one fries bread in a pan without any oil or with just enough oil to prevent it from burning, it is considered like baking and the bracha would be [[Hamotzei]]. Accordingly, wraps and tortillas are considered as though they are baked.

* '''Crackers''': Shulchan Aruch 168:7 quotes the opinion of Rav Hai Goan that flatbread that is hard, dry, and cracks is [[mezonot]]. This is simply not applicable to wraps or tortilla.  

* '''Thin Form''': In the other extreme, Shulchan Aruch 168:8, explained by the Mishna Brurah 168:36, writes that regular soft bread made from dough is [[HaMotzei]] even if it is made into a thin form. For example, pita is [[Hamotzei]] even though the shape is thin (Vezot Habracha p. 395).

* The next section we address the thinness of the batter.

* '''Thin Batter vs Liquid Batter''': The Rama 168:14 writes that bread which was made from thin batter, which was baked in the oven, is [[Hamotzei]]. On the other hand, Shulchan Aruch 168:8 writes that bread (lachmaniyot) made with a thin batter is [[mezonot]]. The Magen Avraham 168:20 answers that Shulchan Aruch only meant that it is [[mezonot]] if the batter is very thin. For example, the Bach 168:8, Magen Avraham 168:20, and Mishna Brurah 168:37 write that blintze dough is [[mezonot]] because it is made with very thin batter. To clarify, Mishna Brurah 168:37 explains that very thin batter is something that pours and is a similar consistency to porridge.  

* '''Difference of Shape''': Shulchan Aruch 168:15 writes that batter that is poured into a pan, shaped like a bowl, over the fire would have the bracha of [[mezonot]] but would be [[Hamotzei]] if one were to eat it as a meal (Koveh [[Seudah]]). If the batter is poured over an inverted pan, shaped like a bowl, over the fire, the bracha would be [[mezonot]] even if one were to eat it as a meal. The Magen Avraham 168:40 explains that both of these cases are speaking about very thin batter, otherwise they would be [[Hamotzei]]. See the Beiur Halacha 168:15 s.v. Kemach who challenges the Magen Avraham.

* '''Semi-Thick Liquid Batter vs Extremely Thin Batter''': Breads made from a very thin batter are [[mezonot]], however, if one eats it as a meal (Koveh Seduah) the bracha becomes [[HaMotzei]] (Shulchan Aruch 168:8). Yet, if the batter is extremely thin, thinner than that of blintzes (a semi-thick liquid), when poured out it spreads out quickly and forms a very flimsy dough, then the Bach 168:8 writes that the bracha is [[mezonot]] even if one eats it as a meal. For example, he says that wafers have such a consistency. This is quoted by the Magen Avraham 168:40 and Mishna Brurah 168:38.  

* '''Conclusion''': If wraps and tortillas are made with a thick dough it seems that the bracha should be [[Hamotzei]] even if it has a thin shape. [http://www.ykr.org.il/modules/Ask/answer/8705 An article on ykr.org.il] quotes Or Torah (Iss. 552, 5773 Tamuz 118:17) as saying that wheat tortilla is [[Hamotzei]]. Similarly, [http://www.kipa.co.il/ask/show/232461-%D7%91%D7%A8%D7%9B%D7%94-%D7%A2%D7%9C-%D7%98%D7%95%D7%A8%D7%98%D7%99%D7%94 Kipa.co.il] writes that the bracha on wraps is [[Hamotzei]] (repeated [http://www.kipa.co.il/ask/show/256620-%D7%98%D7%95%D7%A8%D7%98%D7%99%D7%94 here] as well). The same can be found on [http://www.toraland.org.il/%D7%A9%D7%90%D7%9C%D7%95%D7%AA-%D7%95%D7%AA%D7%A9%D7%95%D7%91%D7%95%D7%AA/%D7%90%D7%9E%D7%95%D7%A0%D7%94-%D7%95%D7%94%D7%9C%D7%9B%D7%94/%D7%91%D7%A8%D7%9B%D7%95%D7%AA/%D7%98%D7%95%D7%A8%D7%98%D7%99%D7%95%D7%AA.aspx toraland.org.il]. The [http://oukosher.org/guide-to-blessings/ OU Guide to Brachos] writes that wraps are [[Hamotzei]] when eaten together with the filling but otherwise are [[mezonot]]. See there for the reasoning. </ref>