I love cooking from scratch and learning new skills yet have always been intimidated by tortilla making; recently I just decided to give it a try! They are easier then expected for a tasty homemade version of a typically store-bought staple in my house. However, I have more practice before they are “picture perfect” presentation ready! They might not look quite the same as the thin tortillas packaged at the store, but I feel great knowing that these are a healthy homemade alternative that my family can enjoy a dozen different ways! No more store-bought tortillas for us!
If you are going to make homemade tortillas often, it would be best to invest in a tortilla press. The press will ensure that the dough is uniformly shaped.
After the ingredients are mixed, chill the spinach tortilla dough in the refrigerator for about 30 minutes. Then split the dough into 12 equal portions. Each dough ball will then be rolled out into a tortilla! It only takes a minute to cook up the dough into a tortilla!
- 3 cups all purpose flour (I plan to try a combination of whole wheat & all purpose or bread flour in the future)
- 1 ½ tsp. baking powder
- 1 tsp. salt
- 4 tbsp. vegetable oil (or alternatively you can substitute with alternative oil choices but they may effect the taste slightly)
- 4 oz. spinach, roughly chopped
- ¾ cup milk
- In a large bowl sift together flour, baking powder and salt.
- Add oil and stir until a crumbly dough forms, set aside.
- Heat milk in the microwave or on the stovetop until warm to the touch (about 30-45 seconds in the microwave) but not hot.
- In the bowl of a food processor or blender add spinach and milk and blend on high until smooth.
- Add wet ingredients to the dry and stir together. If too wet add additional flour a tablespoon at a time until you can work the dough without it sticking to your fingers. Turn out onto a flat surface and knead with your hands for 5 minutes.
- Wrap in plastic wrap and chill for 30 minutes.
- Once chilled, divide into 10-12 equal portions (I used a kitchen scale for this step but you can estimate) and roll them back into balls and cover with saran wrap.
- Heat a large flat-bottomed pan over medium heat.
- Lightly dust a flat surface with flour and a rolling pin and roll out balls individually into approximately 8 inch rounds as thin as you can get them (about ⅛ inch thick is desired---the thinner the dough the more soft and pliable the tortilla will be). Keep the surface lightly floured to prevent sticking as you work.
- Lift gently & place on the hot pan (no oil or spray needed) and cook each side for 20-30 seconds. You should see small bubbles form and a light gentle browning but you don’t want large bubbles to form or for them to swell up as they cook. They do not require much cook time. If they quickly bubble and swell reduce the heat. Watch closely while cooking.
- Use fresh and hot or cool completely then store in the fridge wrapped in plastic wrap or sealed in a Ziploc bag to be used over the next few days.
Make sure you check out my other easy recipes in my recipe index!
Latest posts by Ashley @HowtoHaveitAll (see all)
- Creamy Mushroom Soup Recipe - March 14, 2016
- How to Make Grilled Paninis - February 29, 2016
- Quinoa Porridge with Blueberries & Pecans Recipe - February 13, 2016
What are the nutrition facts?? Thank you.