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
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
the dough balls.
Make your own tacos or quesadillas.