Spinach Tortillas - easy and homemade
Servings: 4 big to 12 small tortillas
Ingredients
- 450 g wheat flour
- 220 ml water
- 180 g peas frozen or from a can
- 40 g spinach fresh or frozen
- ΒΌ tsp salt
- 1 tbsp sunflower seed oil
Instructions
- If the peas and spinach are frozen, freeze them up in the microwave or at room temperature. If the spinach is fresh, cook it in boiling water for 1 minute.
- Put the peas, spinach and water in a blender and blend well so that there are no pieces left and the mixture is quite liquid.
- Mix the flour, oil, salt and pea-spinach mixture first in a bowl with a spoon. Then transfer the dough to the work surface. Knead the dough well for 5-10 minutes so that it becomes tender and soft.
- Divide the dough into 4 equal parts (or 8-12 parts if you want the tortillas to be small) and roll them into small balls. Take a ball, flatten it slightly with your hand and roll it out with a rolling pin into a round and flat disc, about 1 mm thick. At this stage you should not add any flour, work on a clean and unfloured work surface.
- Heat a pan on the stove over medium heat without grease or oil. Put a tortilla in the pan and let it bake. After about 2 minutes, the tortilla should form bubbles. Then you can flip them over and bake on the other side for another 1 minute. Make sure the pan doesn't get too hot or the flatbread will burn.
- Serve the tortillas still warm, e. g. filled with vegetables or as a side dish to curry (more serving suggestions can be found above). If the tortillas get too cold, they won't bend anymore, they will break.