Spinach Tortilla

This recipe is conceptual at this point.

For 12 Tortillas or 8 large tortillas

• 4 C Flour
• 1/2 TBL Baking Powder
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Salt
• 1/2 C Sauteed Spinach (drained)
• 1 TBL EVOO
• 2 C Warm Heavy Cream

Step by Step

1. 1. Combine and mix flour and baking powder.
   2. Blend until completely blended – spinach, salt, and EVOO.
   3. Mix in heavy cream
   4. Add 3 C flour and mix
   5. Pour 4th cup of dry flour onto slab and dump flour mixture onto dry flour
   6. Knead until finger indent bounces back
   7. Cover and let rise 20 minutes
   8. Separate
      • Half, half, and then thirds for 12 smaller tortillas
      • Half, half, and then half for 8 larger tortillas
   9. Cover and let rise 20 minutes
   10. Roll flat and as thin as possible
   11. Put in hot cast iron skillet until bubbles form (about 45 seconds)
   12. Flip and cook another 30 seconds.

Homemade Spinach Tortillas

(Makes 6 tortillas – from The Conscious Plant Kitchen)

This recipe has excellent reviews with users saying they’re “absolutely delicious,” “so easy to make,” and that they’ve made them multiple times successfully.

Ingredients:

• 2 cups all-purpose flour (plus 1/4 cup for dusting/rolling)
• 3 cups baby spinach (lightly packed, washed and drained)
• 3 tablespoons olive oil
• 1/2 cup water
• 1/2 teaspoon salt

Instructions:

1. In a food processor, add flour, washed/drained baby spinach, water, olive oil, and salt.
2. Process on medium-high speed until it forms a dough ball. If too wet, add extra flour. If too dry, add a splash of water.
3. Transfer dough to floured surface, sprinkle flour on top, and oil your hands. Knead the dough a few times until soft, elastic, and easy to roll.
4. Divide the dough into 6 equal balls.
5. Roll each ball on a floured surface with a rolling pin into a thin 7-8 inch wide by 1/8-inch thick flatbread.
6. Warm a non-stick pan over medium-high heat and cook each tortilla for 2 minutes or until dark spots form on the bottom. Flip and cook the other side for about 1 minute.
7. Stack cooked tortillas on a plate and cover with a kitchen towel to keep them soft and warm.

Storage: Keep in an airtight container in the fridge for up to 4 days, or freeze and thaw at room temperature before serving.

Notes: Users recommend adjusting flour as needed based on moisture from the spinach, and some suggest a quick high-heat fry with no oil to maintain flexibility when filling.

This recipe is quite similar to yours but uses less flour and includes the spinach directly in the food processor rather than sautéing it first!