Tortillas should always be on your grocery list. There’s just so much you can do with them. They’re a taco night necessity, but you can also use them as a base for pizzas and every imaginable sandwich wrap. I mean, versatile is an understatement. One thing you may not have realized, though, is that it doesn’t take much to follow a spinach tortillas recipe at home.
Cooking ups tortillas seems complicated, but Lacey Baier of A Sweet Pea Chef says you make a version that’s way cleaner than what you’ll find in grocery stores using just four simple ingredients: baby spinach, spelt flour, sea salt, and water. Yeah, that’s it. But while tossing a bag of tortillas into your cart only takes a second, transforming spinach into that fluffy goodness is a bit of a process. You’ll also need a rolling pin on hand—but a water bottle or wine bottle work, too.
After cooking the spinach, blending it, then combining it with your dry ingredients, you get to relieve some stress by kneading the spinach dough. Once it’s ready, you’ll divide it into balls and roll them out into that classic tortilla shape. Then, you’ll finish them off by cooking them on a skillet until those beautiful brown starts start to show up. What you’re left with is a healthy batch of tortillas that are loaded with fiber, vitamins, calcium, and iron.
Once you’ve finished making your tortillas, you can either eat them while they’re warm and fresh off the skillet or save them to enjoy throughout the week. According to Baier, you can store them in the fridge for 3 to 4 days to reheat later, or freeze them for future use where they’ll stay good for up to six months.
Spinach tortillas recipe
Yields 15 tortillas
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
1. Combine the baby spinach with the water and cook over medium-high heat, stirring occasionally in a skillet. Cook for 4 to 5 minutes, until the spinach is completely wilted.
2. Transfer the cooked spinach to a blender or food processor and completely purée. We are looking to make 1 cup of the purée, so add any water to this mixture to get to one cup. Then set aside.
3. Combine the spelt flour and sea salt together in a large mixing bowl.
4. Add the spinach purée, 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.
5. Dust a flat surface liberally with flour and shape the dough into a long log.
6. Divide the dough into about 12 to 15 portions. If you’re going to make larger burrito-sized tortillas, divide into less portions.
7. Roll the portions into balls into using your hands.
8. 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.
9. Heat a non-stick skillet or griddle over medium-high heat and add the rolled out tortilla.
10. 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.
11. 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.
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