At first glance these may not look all that appetizing... but once you try them you'll be so glad you did! We have always loved the spinach tortilla's at our favorite Mexican restaurant, so I thought I would give a go at making some home-made ones last week. They were amazing and were gone within a week! I would totally go for one of these over plain tortillas now, and the whole family loves them! It's such a great way to get in a good serving of spinach!! ;-)
- 3 cups white whole wheat Flour or a combo of white whole wheat and unbleached if you prefer
- 1 teaspoon Kosher or Sea Salt
- 1 teaspoon Baking Powder
- 1/3 cup oil {Canola, olive or melted coconut oil}
- 1 cup very hot water (Boiling)
- 2-3 cups loosely packed fresh spinach (Or as much as you want! Last time I made this, I probably put in about 8 cups of it (I was trying to get rid of some older stuff) and other than being more green, they tasted exactly the same as the normal ones. :-)
- Mix the flour, salt, and baking powder with a whisk.
- Add the canola oil and mix with your fingers until all the oil is incorporated and the mixture looks like fine crumbs.
- Blend 2 cups loosely packed spinach and hot water in a blender until spinach is well pureed in the water.
- Pour into flour mixture and mix well until there are no dry patches and a ball is formed.
- Cover with plastic wrap and let the dough rest for at least 30 minutes or more if needed.
- Mash into a large circle and divide the dough into equal 12 portions by cutting with a floured pizza wheel or bench cutter.
- Roll each portion, from the center outward into a circle on a floured surface.
- Cook on a hot, ungreased griddle over medium-high heat.
- Turn the tortilla when brown blisters form on the first side.
- Stack the totillas on a cooling rack and cool completely before freezing in a gallon size bag.
- Remove air and label bag. Thaw 4 hours prior to use and reheat in microwave or skillet. Serve room temperature.
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