Spinach Tortillas
Ingredients
- 3 cups baby spinach, packed
- 1/4 cup water, plus more, as needed
- 2 cups spelt flour, plus more as needed
- 1/2 tsp. sea salt
Instructions
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Combine the baby spinach with the water and cook over medium-high heat, stirring occasionally in a skillet. Cook for 4-5 minutes, until the spinach is completely wilted.
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Then, transfer the cooked spinach to a blender or food processor and completely puree. We are looking to make 1 cup of the puree so add any water to this mixture to get to one cup. Then set aside.
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Now, combine the spelt flour and sea salt together in a large mixing bowl.
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Add the spinach puree, and stir into the bowl until the flour is completely absorbed. I use a rubber spatula to do this. You will have to knead it and work it in using your fingers or a spatula to combine. If the mixture seems too wet or sticky, you can a little extra spelt flour to help.
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Now, dust a flat surface liberally with flour and shape the dough into a long log.
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Divide the dough into about 12-15 portions. If you’re going to make larger burrito-sized tortillas, divide into less portions.
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Roll the portions into balls into using your hands.
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Sprinkle the dough balls well with spelt flour and roll each out until they are between 1/8 and 1/16 of an inch thick.
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Cook for 1 to 2 minutes on each side. Flip the tortilla over with spatula after about one minute - you’ll notice the bright green of the tortilla will turn to a darker forest green, and that bubbles start to form when it’s ready to flip. You’ll also notice some brown spots start to show up, which is what we want.
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Stack each cooked tortilla and keep covered with a clean dish towel until ready to eat. The towel will hold in the steam from the cooked tortillas as they cool down, keeping them soft and flexible.
Recipe Video
Recipe Notes
You can substitute frozen spinach for the fresh baby spinach - just be sure to allow the spinach to thaw and to make the puree with water to be 1 cup.