These tortillas are unbelievably soft and tasty. The bright green dough is what strikes you first before you rip it open and dip it in some cool hummus or filling of your choice. I love how these wraps turned out, a lot better than I expected. To re-heat them, I recommend you fold them and place it in the toaster for a 10-20 seconds if your feeling lazy like me, keeping a close eye on it of course, otherwise a minute or two in the oven.
You won’t regret it…;-)
INGREDIENTS: Makes 10-12 wraps. 3 c. flour METHOD: 1. In a large bowl, stir together the dry ingredients: flour, baking powder, and salt until evenly mixed. 2. Add the vegetable oil and stir until crumbly dough is formed. 3. Place the spinach and warm milk and butter in a blender and blend until smooth. Pour the spinach into the flour and stir to combine. If mixture is too wet, add a little bit more flour. 3. Knead the dough with your hands for about 5 minutes, until smooth. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes. 4. Lightly flour a work surface and a rolling pin. Break the chilled dough into 5-6 golf-ball sized balls. Roll each ball out into a very thin circle about 8 inches in diameter. The thinner the dough is, the more pliable the wrap will be. 5. Heat a large frying pan over medium heat. Spray with oil then cook the wraps in the frying pan, for about 30 seconds on each side or until wrap has stiffened slightly and is golden brown in spots. 6. Let cool, then wrap in plastic wrap and store in the fridge until ready to use.Soft Spinach Tortilla
1 1/2 tsp baking powder
1 tsp salt
4 TBS vegetable oil and 1 tsp unsalted butter (optional)
1 good handful of fresh spinach leaves
1 c. milk, warmed in the microwave or on the stovetop
