Herbed Spinach Flour Tortillas
If you’ve ever wanted to make homemade tortillas with a twist, these Herbed Spinach Flour Tortillas are your ticket to kitchen magic. They’re vibrant, flavorful, and a great way to sneak in some greens.
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Ingredients for Herbed Spinach Flour Tortillas
The flour forms the base, providing structure and elasticity. Baking powder gives a slight lift, making the tortillas softer. A pinch of salt enhances all the flavors. Olive oil adds richness and helps with pliability. Spinach is the star, offering not just color but also a gentle, earthy taste. Cilantro and parsley bring a fresh herbal note that complements the spinach. Finally, warm water helps blend everything smoothly and activates the flour's gluten.
Herbed Spinach Flour Tortillas Tips & Tricks
- Use a heavy-bottomed skillet for even heat distribution.
- Don’t stack hot tortillas directly; separate with a cloth to avoid steaming.
- If dough sticks, a light dusting of flour is your friend.
Serving Ideas for Herbed Spinach Flour Tortillas
These tortillas are fantastic as a base for veggie wraps or grilled chicken tacos. Pair them with a zesty lime crema or a chunky avocado salsa for a fresh, summery meal. They also make a great side for soups and stews, adding a vibrant touch to your table.
Frequently Asked Questions
- Can I use whole wheat flour instead of all-purpose flour?
- Yes, but expect a slightly denser texture. You may need to adjust the water content.
- How long do these tortillas keep?
- Store them in an airtight container for up to 3 days or freeze for up to 3 months.
Herbed Spinach Flour Tortillas Recipe Walkthrough
Start by blending the spinach, cilantro, parsley, and warm water until you get a smooth, vibrant green mixture. This liquid gold is what gives your tortillas their unique character. In a separate large mixing bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agent.
Make a well in the center of your dry ingredients — think of it as a little crater waiting to be filled. Pour in the olive oil and the spinach mixture. Stir with a spoon until it forms a shaggy mass. You’ll know it’s right when it looks like it needs a bit of kneading love. Turn it onto a lightly floured surface and knead until smooth, about 5 minutes. It should feel elastic and springy.
Divide your dough into 12 equal portions, rolling each into a neat little ball. Cover them with a damp cloth and let them rest for 15 minutes. This rest period is crucial — it allows the gluten to relax, making your tortillas easier to roll.
Preheat your skillet over medium-high heat. While it’s heating, roll each dough ball into a thin 8-inch round on a lightly floured surface. Don’t stress about them being perfectly round; rustic is charming. Cook each tortilla in your hot skillet for about a minute on each side. You’re looking for those beautiful brown spots to appear, signaling that they’re done.
Transfer the cooked tortillas to a plate and keep them covered with a towel to stay warm and soft.
Why This Herbed Spinach Flour Tortillas Works
- Infused with fresh herbs and spinach for a burst of flavor and color.
- Simple ingredients readily available in your pantry.
- Perfect for wraps, tacos, or even just snacking.
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/3 cup olive oil
- 1 cup fresh spinach (packed)
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh parsley leaves
- 1 cup warm water
Step-by-step Instructions
- 1. In a blender, combine spinach, cilantro, parsley, and warm water. Blend until smooth.
- 2. In a large mixing bowl, whisk together flour, baking powder, and salt.
- 3. Make a well in the center of the dry ingredients and add olive oil and the spinach mixture.
- 4. Stir until a shaggy dough forms, then knead on a lightly floured surface until smooth, about 5 minutes.
- 5. Divide dough into 12 equal portions, rolling each into a ball. Cover with a damp cloth and let rest for 15 minutes.
- 6. Preheat a skillet over medium-high heat.
- 7. Roll each ball into a thin 8-inch round.
- 8. Cook each tortilla in the skillet for about 1 minute on each side, or until brown spots appear.
- 9. Transfer cooked tortillas to a plate and cover with a towel to keep warm.