These whole grain spinach tortillas are so much more delicious than the store-bought variety! Made with just six ingredients, once you get the hang of it, you’ll never go back.
I am a tortilla lover through and through!
I actually love flatbreads in any form, but tortillas have a special place in my stomach.
They are great when made into burritos or enchiladas, but I actually enjoy them best alone or as a gooey cheese crisp.
Though I’ve been making these for years, it was only recently I figured out how to make them with spinach.
These are so easy, and, aside from the color, the kids never suspect the addition of the leafy green.
Because my road to becoming a tortilla-making machine as been a bit rocky, I thought I’d save you some of the shoe leather with a video showing just how to make them!
Soft and pliable spinach tortillas made with whole grain flour and olive oil.
- 2 cups whole grain flour spelt, whole wheat, and kamut are all delicious!
- 1/4 tsp baking powder
- 1 tsp sea salt
- 3 Tbsp olive oil
- 1 cup water
- 1 large handful fresh spinach
Blend the water together with the spinach until very smooth. You probably won't need all of this, FYI.
Mix the dry ingredients together in a large bowl (flour, baking powder, salt).
Stir in the olive oil to create a 'pebbly' texture.
Make a well in the center of the dry mix, and add in about 1/2 of the spinach water.
Stir until the water is absorbed, and continue adding spinach water until the dough is well moistened.
If it becomes sticky, add in a little bit of flour at a time until it's not.
Knead the dough for 2-5 minutes until it is smooth and there are no dry patches. It should NOT be sticky!
Cover the ball of dough with your mixing bowl, and let it sit for 10-30 minutes (the longer, the better!).
Divide the dough into eight equal pieces.
Begin to heat a large non-stick or cast iron skillet over medium high heat.
Flour a surface, and begin rolling out the balls of dough, making them as thin or thick as you like. If your rolling pin begins to stick, add a bit more flour.
Place the tortilla into the heated skillet.
Heat the first side for 20-30 seconds or until you begin to see small bubbles form.
Flip the tortilla and cook the reverse side for another 5-15 seconds, as needed.
Place the cooked tortilla onto a large plate and immediately cover it with a dish towel. This locks in heat and moisture so as to keep the tortillas soft and pliable!
Repeat these steps with the remaining balls of dough, placing all the tortillas in a stack on the same plate. Be sure to cover the plate each time!
Store the tortillas in a large resealable plastic bag.
Nutrition facts based on using spelt flour and one cup spinach. WW SmartPoints: 4
Notes:
Recipe adapted from my Spelt Tortillas
Dawn Shelton says
i LUV your video!!! informative, instructional… and i can’t wait to try it! do you think i could use kale also?
Lauren says
Lol, thanks Dawn! Sorry for the late reply, we had 4th of July madness over here. I think kale would work, though I do think you’ll be able to taste it. Hope you had a good holiday girl!
Sonya says
This is just perfect – exactly what you m looking for in easy summer food! I begrudgingly buy spinach tortillas (and was irritated when thy got smaller), no more!
Lauren says
Thank you Sonya, I hope you like these if you try them! 🙂
Carol says
Thanks so much. I’ll try them soon.
Carol says
Your tortillas look delicious! I’m not using oil and wonder how they would turn out if I omit it. Should I substitute avocado or something else?
Lauren says
Thanks Carol! I actually think you’d be fine just omitting it, just add a bit more spinach water to compensate. Let me know how it goes if you try it!
Carol says
Thanks, I’ll try them soon.