Do you love fresh fluffy tortillas? But have never tried making your own? Today we are going to cook up soft green tortillas together- right at home! Great for meal prep, this recipe is makes beautiful burritos, quesadillas, and pinwheel wraps. Tips included for storing and freezing your tortillas for the best flavor- so let’s get cooking!
Homemade breads and tortillas have been a presence in my house for a few years now. My family, achem, really loves carbs! While I still buy white bread for school lunches, I try to make at least one of our favorite flour-based foods every week.
Whether it’s fresh pita bread, vegan sandwich bread, or homemade challah, it’s always delicious, and much better than store-bought! There really is nothing like a fresh loaf of bread from the oven or soft tortillas off the griddle!
Today we are making a simple tortilla recipe that becomes something of a beautiful duckling- with the addition of spinach juice these tortillas turn green! While the color doesn’t add much actual nutrients(we are only using the spinach juice), they look awesome and make the most incredible Green Goddess Wraps!
WHY HOMEMADE TORTILLAS?
There are a couple reasons why I love to make tortillas from scratch and not only pick them up from the supermarket.
FRESH AND HEALTHY
Do you know how long the packaged tortillas have been sitting on the shelves? No? Okay, well neither do I. Anything in a plastic package is made to last and has added preservatives for a longer shelf life.
Homemade tortillas are fresh and healthy- made with a few simple ingredients you probably already have in the pantry.
GREAT FOR MEAL PREP
Every week, I aim to make Sunday and Monday bread/flour baking days in the house. That means I spend a couple hours in the kitchen making and storing goods that my family can eat for the next few days.
These tortillas are easy to heat up for quick after school snacks and….
I specifically love using these green tortillas to make my hubby brunch for work! I store half of the recipe on the counter and freeze the rest- so all you’re left to do is whip up some eggs in the morning, add a dallop of Harissa chili paste, and Bae is in heaven!
I’ve gotten the Best Wife Award multiple times for this combo. Thank me later.
THE TORTILLA TIME FRAME
Making these tortillas will take you an hour and a half. There are five easy steps to follow:
- Blend the spinach with water.
- Add all ingredients to a stand mixer and let knead for 7 minutes.
- Portion off the dough into 16 pieces- for 16 large tortillas.
- Let rest.
- Roll out and cook!
The process is simple and you won’t believe how thin and fluffy these tortillas turn out to be!
INGREDIENTS FOR GREEN TORTILLAS
If you do any baking at all, you will have the ingredients on hand to make these tortillas. In this specific recipe, I am giving instructions for using frozen spinach to get our spectacular green color. Personally, that is what I most often have in store.
In you want to try with fresh spinach you could look at this recipe.
You will need:
Flour. All purpose flour is perfect. Make sure it is sifted to check for any bugs and debris.
Baking powder. This is for a little rise and fluffy tortillas. We don’t want doughy wraps so there is just a little amount in the recipe!
Salt. Regular table salt works fine.
Olive Oil. For added flavor and to keep these tortillas vegan we use olive oil instead of the Mexican traditional lard.
Spinach. A cup or 2 of frozen, defrosted spinach. No cooking necessary!
Water. We add water to the spinach in a blender to get the correct amount of green liquid needed to hydrate our dough!
STORING AND USING GREEN TORTILLAS
The basics of storing any baked good are pretty much the same- store in a cool dry place in an airtight container. You know that.
Here are a couple of my favorite tips on storing that you might not have heard of!
FOR USING THE SAME DAY OR WITHIN 3-5 DAYS
TIP #1– As soon as you remove each tortilla from the griddle or pan, transfer it straight to a ziplock or plastic bag while it is still hot.
Stack the tortillas as they come off the pan and then seal the bag and place in the refrigerator. The steam from the hot tortillas will keep them super fresh! If you are going to eat them right away, say, to serve with tacos, just leave the bag on the counter.
When you are ready to eat, quickly reheat them in a pan or place them in a warm oven for a couple minutes.
TIP #2- For storing- Use the same method as above, but add a paper towel to the top of your stack of tortillas before sealing the bag. I like to close the zip seal almost to the end and suck out the remaining air for a super-tight seal. Place in the freezer for up to one month.
The condensation will accumulate on the paper towel instead of on the tortillas and help prevent freezer burn.
I hope you love these Soft and Fluffy Green Tortillas! If you try this recipe don’t forget to tag us in your pics on Instagram and leave a helpful comment/review/tip for other readers below!
Happy Cooking, Estee
Green Tortillas(Soft and Fluffy!)
- 3 1/2 cup plus 1 TBSP white flour, sifted
- 1 1/2 tsp salt
- 1/2 tsp baking powder
- 4 TBSP olive oil
- 1-1 1/2 cup frozen spinach, defrosted
- 1 3/4 cup hot water
- Add flour, baking powder, and salt to the bowl of a stand mixer fitted with the dough hook. Mix until well combined.
- In a blender, add defrosted spinach and pour over hot water. Blend for about 1 minute, until water is green. Strain through a fine strainer, pressing on the spinach to extract all of the liquid. You will need 1 1/4 cup of this liquid for the dough.
- Add 1 1/4 cup spinach liquid to the dry ingredients along with the olive oil. Once combined, raise the speed to medium speed and mix for 7 minutes.
- Flour a clean work surface and turn out the dough. Cut into 16 pieces. You can eyeball this, each piece doesnt need to be exactly the same size.
- Roll each piece into a ball and place on a large baking sheet fitted with a silicone mat or parchment paper. Cover with plastic(plastic cling wrap or simply use a clear plastic tablecloth and tuck in the ends so no air gets in). Let rest for 45 minutes to one hour.
Roll out and Cook
- Heat a large frying pan, griddle, or comal on the stove. TIP:I have found that cooking these in a cast iron pan results in burning so I use a regular frying pan!Remove one ball of dough from under the plastic wrap at a time.Roll to cover all sides in flour and using a rolling pin, roll it out to a big circle.
- To do this I roll the rolling pin along the dough away from myself, and then turn the circle, so i am constantly rolling the fat edge and turning. My circles come out pretty even like this. Once the toritlla is about the size of your hand, pick it up and hold the edges, turning, and pulling gently. Let gravity pull the edges down and thin it out. This is how to get such a thin tortilla! Like making pizza dough really. Once all the edges are of equal thinness, place the tortilla in the frying pan(it should be about 10 inch. around). Cook until bubbles form on the surface and the dough no longer looks raw, about 50 seconds. Flip to cook the second side until slightly blistered like in the photos, about another minute or two. Repeat with all dough rounds. Keep practicing! You'll find a rythym that works for you as you go.
- If not using right away, place the tortillas directly as they come off the griddle into a large ziplock bag and stack them on top of each other. Once the bag is full, place a paper towel on the top of the stack and place directly in the freezer, or in the fridge for around a week.