5-ingredient Spinach Tortillas
5-ingredient Spinach Tortillas
Ingredients
- 3/4 cup warm water
- 2 cups baby spinach, lightly packed
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/3 cup olive oil
Instructions
- 1
To a bullet blender or food processor, add the 2 cups of baby spinach and 3/4 cup of warm water. Blend until no pieces of spinach remain.
⏱️ 2 min
- 2
To a large mixing bowl, add the 3 cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of kosher salt. Whisk to combine these dry ingredients.
⏱️ 2 min
- 3
Add the 1/3 cup of olive oil and the blended spinach mixture to the bowl with the dry ingredients. Stir until a shaggy dough forms.
⏱️ 3 min
- 4
Turn the dough out onto a floured work surface. Knead the dough for a minute or two until it becomes smooth and streak-free.
⏱️ 2 min
- 5
Use a bench scraper or a knife to cut the dough into 16 even portions. Ensure the portions are not touching one another and cover them with a kitchen towel or plastic wrap.
⏱️ 3 min
- 6
Let the dough sit for 15-20 minutes.
⏱️ 20 min
- 7
Take each portion of dough and form it into a small disc. Move the disc to a nonstick pastry mat or another nonstick work surface. Use a rolling pin to roll the dough into a tortilla. Each tortilla should be approximately 7-9 inches in diameter and thin enough that you can see your hand through the bottom. It is fine if the shape isn't perfect.
⏱️ 8 min
- 8
Heat a nonstick pan over medium to medium-high heat. Carefully transfer a rolled tortilla to the hot pan.
⏱️ 1 min
- 9
Cook for 3-5 minutes, until the tortilla starts to puff a bit and develops a few brown spots on the underside.
⏱️ 4 min
- 10
Flip the tortilla and cook for another 3-5 minutes.
⏱️ 4 min
- 11
Repeat this process with the rest of the tortillas.
⏱️ 11 min
Kitchen Tools
Nutrition Facts (per serving)
5-ingredient Spinach Tortillas
- 3/4 cup warm water
- 2 cups baby spinach, lightly packed
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/3 cup olive oil
Instructions
- 1
To a bullet blender or food processor, add the 2 cups of baby spinach and 3/4 cup of warm water. Blend until no pieces of spinach remain.
⏱️ 2 min - 2
To a large mixing bowl, add the 3 cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of kosher salt. Whisk to combine these dry ingredients.
⏱️ 2 min - 3
Add the 1/3 cup of olive oil and the blended spinach mixture to the bowl with the dry ingredients. Stir until a shaggy dough forms.
⏱️ 3 min - 4
Turn the dough out onto a floured work surface. Knead the dough for a minute or two until it becomes smooth and streak-free.
⏱️ 2 min - 5
Use a bench scraper or a knife to cut the dough into 16 even portions. Ensure the portions are not touching one another and cover them with a kitchen towel or plastic wrap.
⏱️ 3 min - 6
Let the dough sit for 15-20 minutes.
⏱️ 20 min - 7
Take each portion of dough and form it into a small disc. Move the disc to a nonstick pastry mat or another nonstick work surface. Use a rolling pin to roll the dough into a tortilla. Each tortilla should be approximately 7-9 inches in diameter and thin enough that you can see your hand through the bottom. It is fine if the shape isn't perfect.
⏱️ 8 min - 8
Heat a nonstick pan over medium to medium-high heat. Carefully transfer a rolled tortilla to the hot pan.
⏱️ 1 min - 9
Cook for 3-5 minutes, until the tortilla starts to puff a bit and develops a few brown spots on the underside.
⏱️ 4 min - 10
Flip the tortilla and cook for another 3-5 minutes.
⏱️ 4 min - 11
Repeat this process with the rest of the tortillas.
⏱️ 11 min