Best Spinach Tortillas Green And Yummy Recipes

SPINACH TORTILLAS RECIPE

Steps:

• In a heatproof bowl, pour the boiling water over the spinach. When the spinach is bright green and wilted, about 2 minutes, drain the water using a strainer.
• Add the flour, salt, and butter to the food processor and pulse until combined. Add the spinach and process until fully combined with the flour, stopping and scraping down the sides of the bowl as necessary. Then turn on the food processor and slowly pour in the room temperature water until a dough forms. Test the dough with your fingers to make sure it sticks together and is not crumbly or sticky. Adjust the flour and water if necessary.
• Remove the dough from the food processor, form it into a ball, and knead it for about 30 seconds until smooth. Then place the dough on a clean counter, cover it with an inverted bowl, and let it sit for 20 minutes.
• Divide the dough into 10 even balls. Smash all dough balls into flat disks. On a flat un-floured surface, roll each ball into a very thin round circle, about 8 inches wide. (You may want to use a ruler to measure so that you can make all of your circles an even size.)
• Heat a dry skillet over medium heat. Cook each tortilla about 30 seconds on one side, then 15 to 30 on the other, until cooked through and faint light brown spots form on the second side. When the tortilla is cooked, place it on a plate covered with a clean towel. This process is easiest done with two people, one rolling and one cooking. If you're by yourself, roll 2 tortillas and cook them, place them on the plate with the towel and then roll the next tortillas.
• To store the tortillas, wrap them in a towel and place them in a sealable plastic bag in the refrigerator. Reheat or bring to room temperature before serving.

HOMEMADE SPINACH TORTILLA

Steps:

• First Wash spinach well in a colander.
• Take washed spinach in a blender jar, add ¼ cup of water, and blend it into a smooth puree. Keep it aside.
• Take All-Purpose flour, Whole wheat flour, Salt, Baking powder, and oil in a big Bowl. Mix well. (image 1)
• Add Spinach Puree a little bit at a time. Mix and Knead into a soft Dough. (image 2 and 3)Note - don't add all the spinach puree at one go. Add little at a time. You might need less or more according to the quality of the flour.
• Cover the dough with a Damp Cloth and Keep it aside for 15 minutes.
• After 15 minutes, Take the dough and divide it into 14 equal balls. (image 4)
• Take one ball(keep remaining balls covered), Dust it with flour, and roll each part to make an 8 to 10-inch disc. You can use a Tortilla maker too. (image 5 and 6)Note - To save time, you can multitask - roll one tortilla out while another one is cooking on the stove. But if you would like to roll all of the tortillas out at once, be sure to cover the tortillas so it doesn't dry out.
• Heat a griddle/Tawa.
• Cook from both sides until light brown spots appear. (image 7 to 9)
• Take it out and wrap it in a kitchen towel. Do the same process with the remaining balls. (image 10)
• Homemade Spinach Tortillas are ready. Use them in making enchilads, burrito, quesadilla, wraps etc.

SPINACH TORTILLAS - GREEN AND YUMMY!

Steps:

• In a cup, microwave water, butter and oil for a minute or two (enough to melt butter).
• Meanwhile in food processor place flour, sprinkle with salt and add spinach leaves. Chop until flour turns green and there are no longer large leaf pieces.
• Transfer green flour to a bowl and pour water mixture over top.
• Knead with hands. If dough is too dry add a little water, if too wet add a little flour. (however this shouldn't be necessary).
• Now form 8 small balls and set them in back in the bowl.
• Cover with a damp cloth/ paper towel.
• Let rest 15-30 minutes.
• Roll out your tortillas as thin as you can, over wax paper.
• Heat up your griddle or skillet over low heat. Do not grease.
• Carefully peel your tortilla from the paper and place into hot skillet.
• Flip repeatedly to prevent burning. Allowing about 5-8 seconds per side until golden bubbles appear on the tortilla - this means they are ready!
• Remove from heat and enjoy them warm or let them cool.
• They can be refrigerator stored in air tight bag - Ready to use for all your favorite snack wrap combination. (If tortillas seem too stiff taken straight out of refrigerator, they can be microwaved for a few seconds to soften them again).
• Enjoy!

SPINACH TORTILLA RECIPE

Steps:

• Heat water in a large pot.
• Once the water comes to a boil, simmer the heat and add the spinach.
• Cook the spinach for 2 minutes and then drain the water and run the spinach under cold water.
• Puree the cooked spinach in a blender to make a smooth paste.
• Add flour, salt, baking powder and vegetable oil in a bowl and mix using your fingers.
• Add spinach puree and mix well.
• Now add little water and make a soft dough.
• Cover the dough and keep aside for 15-20 minutes.
• Divide the dough into 6-8 equal parts.
• Dust and roll each part to make a 8-10 inch disc.
• Heat a griddle.
• Once the griddle is hot, transfer the tortilla on the griddle and cook from both the sides until brown spots appear.
• Make all the tortillas in the same manner.
• Wrap in a plastic wrap and store in refrigerator until ready to use.

SPINACH FLOUR TORTILLAS

Steps:

• Put spinach and water in a saucepan and bring to a boil. Simmer 5-10 minutes until spinach is tender and breaks apart easily. Remove from heat. Do not drain. Use a spoon to chop spinach somewhat. It should break up easily. If it doesn't, cook it a little more.
• Mix flour, salt, baking powder and a few sprinkles of mixed pepper in a mixing bowl.
• Add olive oil and mix well, using your hands if necessary. You don't need to over mix, just try to lightly spread the oil throughout the flour mixture.
• Add the cooked spinach with water and stir to blend well. The dough will most likely be sticky. Add flour a little at a time until dough is soft but easy to handle, kneading it in with your hands. It is better if the dough is still a little tacky because it will pick up flour when you roll the tortillas.
• Lay the dough out on a floured board and make a tube shape. Cut into 8 equal size pieces. I cut the tube in half, than half each half, than half each quarter to make 8 fairly equal sized pieces. Set aside the pieces.
• Working with one piece at a time, roll the dough around in your hand to make a ball. Place on floured board and using a rolling pin, roll it into a flat circle about 9-10 inches in diameter. As you roll, lift edges and check periodically to make sure dough is not sticking to the board. Add flour to the top or bottom as needed to keep dough from sticking. Use as little flour as possible. Too much flour worked into the dough will make it hard.
• Heat a 10-inch cast iron griddle on the stove over medium heat. If you prefer, use a paper towel dipped in olive oil and spread over pan lightly. Do not let pan get too hot and smoke. Lay tortilla in pan and cook each side for about 1-2 minutes. Remove from pan and lay flat on a plate. Repeat with each piece of dough, oiling pan as preferred between tortillas. If pan gets too hot during cooking, remove from burner for a few minutes to cool slightly, but pan should be hot when you place the tortilla on the surface.
• Do not overcook your tortillas. If your pan is not hot enough, it takes too long to cook the tortilla and it will become tough and lose its softness.
• To store, stack tortillas with a piece of waxed paper between each one and seal in plastic bag. Freeze for two weeks or store in fridge for several days. If frozen, let thaw completely at room temperature to avoid breaking when separating. Reheat filled tortilla over a griddle or in the microwave. Do not overheat in microwave as the tortilla will become tough.