These Spinach Tortillas are soft and delicious. They are perfect for tacos and wraps!
3/4cupmilkyou can use nut milk to make this vegan
3 1/2cupsflourall-purpose, whole wheat, or a mixture
1 1/2teaspoonbaking powder
oilor coconut oil, melted
Warm milk to 110F. Should be almost too hot to the touch.
Add milk and spinach to a blender.
Pulse until completely combined.
In a bowl, mix flour, salt, baking powder.
Add spinach and milk mixture to flour. Add oil too.
Mix everything with a spoon. Knead dough for a few minutes, until smooth and not sticky.
Add more flour if necessary, if dough is sticking too much.
There were times I had to add up to 1/2 cup of flour extra because the dough was sticking so much.
Once dough is smooth, shape it into a ball, place back in bowl. Let it rest for about 20 minutes, covered.
Divide dough into equal pieces. I divide mine into 40 g pieces, and usually obtain from 16-20 tortillas.
Roll each piece of dough into a ball. The best way to do this is the following: make a cup shape with your hand and apply pressure on the dough while doing circular motions against the counter. You will form perfect rounds this way.
Place balls in a floured baking sheet or floured counter. Press lightly on top of each piece to make it a tad flat. Cover with a towel and let dough pieces rest for 20 minutes.
Heat a cast iron pan. Roll tortillas out into a 9 inch circle. Add tortilla to hot skillet one by one and cook for about one minute on the first side and 30 seconds on the other side. Don't stack tortillas after you cook them, or the ones on the bottom will get soggy.
Lay each tortilla in a tray. Once they cool down a little bit, you can put them in a tortilla warmer or another container.
Storage: Keep tortillas in the closed container in your fridge for 3-4 days, preferably in the fridge.