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Spinach Tortillas

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    • images/stories/recipes/Spinach Tortillas.jpg
      6 min
      15 min
      21 min
      10 pieces


    • 300g baby spinach, rinsed
    • ½ cup water
    • 15g fresh garlic cloves (about 3 cloves)
    • ¼ cup vegetable oil
    • ¼ cup water
    • 3 cups bread flour
    • 1 tsp. baking powder
    • 1 tsp salt
    • Olive oil for drizzling


    1. Place the spinach and ½ cup water into a microwavable container with lid.
    2. Microwave on HIGH for 2 minutes or until wilted.
    3. Strain the water off the spinach, run a little cold water over the spinach to cool it down and squeeze to remove excess water.
    4. Place the spinach, garlic, oil and ¼ cup water into the 700ml KAMBROOK Blitz Pro cup and attach the blending blade. Blitz for 30 seconds at a time until smooth.
    5. In a large bowl, place the flour, baking powder and salt.
    6. Add the spinach puree to the flour mixture and gently stir in with a spatula until coming together. Tip out onto the bench and bring it together with your hands to form a soft dough.
    7. Wrap with plastic wrap and rest for 30 minutes.
    8. Divide the dough into 70g balls and roll out to form a 22cm tortilla.
    9. Heat your KAMBROOK electric frypan to HIGH and drizzle a little olive oil in, place a tortilla into the hot frypan and cook each side for 30 seconds or until the tortilla begins to brown.
    10. Remove using a silicon spatula and continue until the remaining tortillas are cooked.
    11. Use for making wraps, soft tacos, dip, or just plain.




    This recipe was developed using a Kambrook Appliance.


    • Essentials 12Essentials 12" Square Frypan
    • Banquet Electric FrypanBanquet Electric Frypan
    • Family Banquet FrypanFamily Banquet Frypan
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    Guest 23 February 2024

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