Description
Delicious homemade spinach tortillas made with fresh baby spinach and simple ingredients.
Ingredients
Scale
- 3/4 cup warm water
- 2 cups baby spinach, lightly packed
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/3 cup olive oil
Instructions
- To a bullet blender or food processor, add the spinach and warm water, and blend until no pieces of spinach remain.
- To a large mixing bowl, add the flour, baking powder, and salt and whisk to combine.
- Add in the olive oil and blended spinach mixture and stir until a shaggy dough forms.
- Turn the dough out onto a floured work surface, and knead for a minute or two until you have a smooth, streak-free dough.
- Use a bench scraper or a knife to cut the dough into 16 even portions. Make sure they’re not touching one another and cover with a kitchen towel or plastic wrap.
- Let the dough sit for 15-20 minutes.
- Take each portion of dough and form it into a small disc, then move to a nonstick pastry mat or other nonstick work surface, and use a rolling pin to roll the dough into a tortilla. Each tortilla should be about 7-9″ in diameter, and should be thin enough that you can see your hand through the bottom of them.
- Heat a nonstick pan over medium heat to medium-high heat and carefully transfer your tortilla to the pan. Cook for 3-5 minutes, until the tortilla starts to puff a bit and there are a few brown spots on the underside of the tortilla, then flip and cook for another 3-5 minutes. Repeat with the rest of the tortillas.
Notes
- The tortillas can be stored in an airtight container or bag for a few days in the refrigerator.
- These tortillas are great for tacos, burritos, or as a wrap.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tortilla
- Calories: 120
- Sugar: 0g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg