Ingredients
Method
- 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
This recipe is adapted from https://thecafesucrefarine.com/best-ever-homemade-flour-tortillas/
We found a nonstick pan was the best and easiest way to cook these - you don't need to add any oil in, just place the tortillas in and cook.
You'll want to roll the tortillas pretty thin - ours were about 1/16" thick, and if you held them up to the light and placed your hand behind them, you could see the outline through the tortilla.
Cooking and rolling the tortillas is a trial and error process, but you this recipe makes 16 tortillas so don't be upset if the first 2-3 aren't perfect.
We don't have a tortilla press, but if you have one, by all means use it!
These are a bit too wide to fit into most storage containers, so we place them in a zip-top gallon-sized freezer bag and place them in the refrigerator, where they should keep for 5-7 days.
You can also move them to the freezer and enjoy within 3-6 months.