Ever since making homemade tortilla some time ago, I can't seem to go back to buying them. I've had store bought tortillas once and they were gross. My boyfriend told me that he never wanted to eat store bought again. I took that as compliment. Everything homemade just tastes better. Of course food always tastes better when someone else makes it.
In an effort to make things a little healthier, I decided to make some spinach tortillas. I love spinach, but when it comes to adding them to things like tortillas or pancakes, I don't want any of the spinach flavor to come through. I guess I got the right ratio of spinach to flour, because you couldn't taste any spinach flavor at all. I will say that they are a little less chewy than regular tortillas, but no one seemed to mind.
We made burritos with them and they disappeared rather quickly. My son kept threatening to take one off the plate as I was photographing them. He's a carb guy. Anything bread, he eats. So if I can make his carb loving diet a little healthier, then I will. Especially since this kid doesn't like vegetables.
Making tortillas is always time consuming, but well worth it. Every once in a while, I threaten to spend an entire Sunday making tortillas and freezing the leftovers. The freeze well and taste just as good as the day you made them.
Yield: 8 Large Tortillas
Prep Time: 1 hour
Cook Time: 10 - 15 minutes
Total Time: 1 hour and 15 minutes
2 1/3 cups flour, plus extra for rolling out the tortillas
1 teaspoon salt
3/4 cup water
3 tablespoons olive oil
1 cup spinach
Mix flour and salt in a stand mixer or large bowl. In a blender, add spinach, water and olive oil. Blend well. Add wet ingredients to dry ingredients and mix until incorporated. If dough seems a little sticky, add a teaspoon or two of flour. Separate into eight balls. Roll very thin with a rolling pin. On a hot griddle or dry pan, cook until bubbly; about a minute. Turn and cook until brown spots appear. Cool on a plate and cover with a damp paper towel.