Spinach Tortillas
Serves: 8 tortillas (can be made days/weeks in advance)
Tortilla is a thin, circular unleavened flatbread from Mexico and Central America. It originally was made from corn meal, and now also, from wheat flour, which usually contain fats such as oil or lard, salt, and other ingredients—not Garden of Eydie fare. Now you can have your fat free plant based tortillaI and eat it too! Spinach and spelt make for wonderful tortillas. Make fajitas or enchiladas, even chips with this recipe. We made these to be the base for our Spinach Tortillas with Cauliflower Tomatillo Sauce and Mango–A wonderful combination you will totally enjoy!
Tortilla is a thin, circular unleavened flatbread from Mexico and Central America. It originally was made from corn meal, and now also, from wheat flour, which usually contain fats such as oil or lard, salt, and other ingredients—not Garden of Eydie fare. Now you can have your fat free plant based tortillaI and eat it too! Spinach and spelt make for wonderful tortillas. Make fajitas or enchiladas, even chips with this recipe. We made these to be the base for our Spinach Tortillas with Cauliflower Tomatillo Sauce and Mango–A wonderful combination you will totally enjoy!
Ingredients
makes 8 tortillas - Can be made days in advance
- 1-1/2 cups, packed baby spinach
- 2 tablespoon of water
- 1 cup spelt flour (plus more if needed)
Directions
- Heat a 10-inch pan, over medium heat, add spinach and water and cook, covered, for about 1 minute, until spinach is wilted. Transfer to a blender and puree, yielding about ½ cup spinach. Add more water if needed to fill ½ dry measuring cup.
- Place 1 cup spelt flour in a mixing bowl and add puréed spinach. Using a rubber spatula, or your hands, stir the ingredients together until thoroughly combined, adding more flour if the dough is too wet.
- Remove the dough from the bowl and roll into a long log. Separate into 8 equal portions, and roll each portion into a ball.
- Sprinkle a little spelt flour on a wooden board. Place a spinach ball on the board and sprinkle some flour on the rolling pin, as well. Roll out each dough ball into a circle, about 6” in diameter. Sprinkle more spelt on the board before rolling out each dough piece, to prevent sticking.
(Can be made in advance)
Heat a 12-inch cast iron or non-stick pan over medium-high heat until hot, about 2 minutes. Place 3-4 tortillas in the pan without overlapping and cook for a minute or two until lightly browned. Flip tortillas over and lightly brown the other side. Repeat with remaining tortillas. Place on a warm plate and cover with a kitchen towel to keep warm. If making in advance, see Cook’s Notes below.
Cook's Notes: - The tortillas can be made in advance and refrigerated for 5 days in advance, and reheated before serving. Or freeze them for up to 6 months. Place parchment paper between each tortilla and store in a zip-top bag. Defrost before reheating.
- Inspired by Lacey Baier (adapted using the Garden of Eydie treatment)
