Tortillas are a key part of daily meals in Mexico, enjoyed by millions in the northern deserts and southern jungles.
A new wheat flour version developed by food scientist Raquel Gomez and her team contains probiotics and can stay fresh for weeks.
Probiotics are live microorganisms found in yogurt and other fermented foods.
The fermented ingredients allow the tortilla to last up to a month without refrigeration, much longer than home-made tortillas.
It was created to help the most vulnerable people, said Gomez, a professor at the National Autonomous University of Mexico (UNAM).
Thanks to the fermented ingredients, no artificial preservatives are needed in the tortilla.
