Whole Grain Spinach Tortillas
Soft and pliable spinach tortillas made with whole grain flour and olive oil.
whole grain flour
spelt, whole wheat, and kamut are all delicious!
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