Spinach Flour Tortillas
from the kitchen of Sharmagne Leland-St. John

7 ounces frozen spinach
1 cup hot water
3 cups all purpose flour
1 ½ teaspoons salt
¼ cup olive oil
1 teaspoon baking powder

Blend together the water and unthawed spinach.
In a large bowl combine the dry ingredients.
Add the blended spinach to the flour mixture
along with the olive oil.

Mix until you have a smooth dough

Cover and let rest for 15 minutes.

Pinch off 2-inch pieces of dough and form into
balls.

Preheat the griddle or skillet to a medium-low heat.

Dust the work surface with flour and roll each ball
into round tortillas one at a time, with a rolling pin.

Place one tortilla on the griddle until you see bubbles
then flip it.

Cook the flip side for 30-40 seconds then flip it again.

Remove to a warming basket and continue with the rest
of the dough balls.

Make your own tacos or quesadillas.  

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