Easy Homemade Spinach Tortillas
These vegan spinach tortillas are healthy and loaded with nutrition. They're easy to make and perfect for wraps, quesadillas and to serve with dip. The colour is fun for kids and a sneaky way to get them eating green.
Equipment
- Food processor
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 baking powder
- 1/2 tsp salt
- 2 cups baby spinach
- 1/8 cup olive oil
- 1/4-1/2 cup water
- Extra flour for dusting
Instructions
- In a food processor, combine flour, salt, baking powder and spinach. Process until spinach is finely ground and incorporated into the flour. Pour in olive oil and then slowly pour in water, a little at a time until a ball is formed. The amount of water needed depends on your environment. If the dough gets very sticky and doesn't form into a ball, remove it from the processor and add a little extra flour. Avoid overprocessing.
- Turn dough onto a generously floured work surface. Let rest for 10 minutes.
- Divide dough into equal 8 portions. Roll each piece into a thin 6-inch circle. Your shapes may not be perfect, but that's okay. You can trim edges to get a more even circle and use the trimmings to make a smaller tortilla at the very end.
- In a lightly greased skillet or griddle (cast-iron is best), cook tortillas over medium heat until lightly browned, about 1 minute on each side.