Spinach is a leafy, green vegetable that contains high amounts of iron and vitamins A, K and C. It has a soft yet bitter flavor that complements the taste of "bready" foods. You can make spinach tortillas for a nutrient rich, natural-tasting variation of traditional flour varieties. In addition, spinach tortillas have a light green color that can dress up the appearance of a dish. Approximately one hour is required to make eight spinach tortillas.
Combine the spinach and water in a large skillet. Place the skillet over low heat and cover it. Allow the spinach to wilt for five minutes.
Combine 2 cups of flour, the garlic salt, ground black pepper and vegetable oil in a medium mixing bowl. Stir until a crumbly dough forms.
Add the spinach from the skillet into the dough and knead. Mix in more flour as needed until smooth dough forms; this may require as much as 1 cup of extra flour depending on the spinach. Continue kneading the dough for five minutes.
Divide the smooth dough into eight equal balls. Place the dough balls onto a floured, flat working surface and roll each one into a 10 to 12 inch tortilla with a rolling pin.
Preheat a large griddle over medium heat. Brown each tortilla on the griddle for approximately three minutes per side. Serve the spinach tortillas while they are warm.
- "The Bread Bible"; Beth Hensperger; 2004
- "The Well-Filled Tortilla Cookbook"; Victoria Wise and Susanna Hoffman; 1990
- "101 Things to Do with a Tortilla"; Stephanie Ashcraft and Donna Kelly; 2005