Green Tortillas(Soft and Fluffy!)
An easy recipe for beautiful green tortillas that are thin, soft, and perfect for making wraps and burritos!
Ingredients
- 3 1/2 cup plus 1 TBSP white flour, sifted
- 1 1/2 tsp salt
- 1/2 tsp baking powder
- 4 TBSP olive oil
Spinach Water
- 1-1 1/2 cup frozen spinach, defrosted
- 1 3/4 cup hot water
Instructions
Make Dough
- 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.
Portion Dough
- 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.
STORE
- 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.
