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Spinach Tortillas Recipe

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3.9 from 12 reviews

These homemade spinach tortillas are a vibrant and nutritious twist on traditional tortillas. Made with fresh baby spinach blended into the dough, they offer a subtle earthy flavor and a beautiful green hue. Perfect for wraps, tacos, or as a side, these tortillas are soft, pliable, and easy to make at home in under an hour.

Ingredients

Wet Ingredients

  • 3/4 cup warm water
  • 1/3 cup olive oil
  • 2 cups baby spinach, lightly packed

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt

Instructions

  1. Blend Spinach and Water: In a bullet blender or food processor, combine the baby spinach and warm water. Blend until the mixture is smooth and no spinach pieces remain, forming a green liquid base for the dough.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and kosher salt to evenly distribute the leavening and seasoning.
  3. Combine Ingredients: Add the olive oil and the blended spinach mixture into the dry ingredients. Stir until a shaggy dough forms, ensuring all flour is incorporated.
  4. Knead the Dough: Turn the dough out onto a floured surface and knead for 1-2 minutes until it becomes smooth and streak-free with a consistent green color.
  5. Portion the Dough: Using a bench scraper or knife, divide the dough into 16 equal pieces. Arrange them separated on the work surface, then cover with a kitchen towel or plastic wrap to prevent drying.
  6. Rest the Dough: Allow the dough portions to rest for 15-20 minutes to relax the gluten, making them easier to roll out.
  7. Roll Out Tortillas: Shape each dough portion into a small disc. Using a rolling pin, roll each disc on a nonstick surface into a thin, 7 to 9-inch diameter tortilla. The dough should be thin enough to see your hand through it.
  8. Cook Tortillas: Heat a nonstick pan over medium to medium-high heat. Place one tortilla in the pan and cook for 3-5 minutes until puffing occurs and brown spots appear on the underside. Flip and cook the other side for another 3-5 minutes. Repeat with remaining tortillas.

Notes

  • Use warm water to help blend the spinach smoothly and activate the baking powder.
  • Resting the dough is crucial for easier rolling and better texture.
  • Cook tortillas on medium to medium-high heat to avoid burning while ensuring they cook through.
  • Store cooked tortillas wrapped in a clean cloth to keep them soft.
  • These tortillas can be refrigerated for up to 3 days or frozen for longer storage.

Find it online: https://yumntasty.com/spinach-tortillas-recipe/