A Perfect Pantry
Spinach Tortillas
- PREP TIME
6 min - COOK TIME
15 min - READY TIME
21 min - SERVINGS
10 pieces
INGREDIENTS
- 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
DIRECTIONS
- Place the spinach and ½ cup water into a microwavable container with lid.
- Microwave on HIGH for 2 minutes or until wilted.
- Strain the water off the spinach, run a little cold water over the spinach to cool it down and squeeze to remove excess water.
- 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.
- In a large bowl, place the flour, baking powder and salt.
- 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.
- Wrap with plastic wrap and rest for 30 minutes.
- Divide the dough into 70g balls and roll out to form a 22cm tortilla.
- 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.
- Remove using a silicon spatula and continue until the remaining tortillas are cooked.
- Use for making wraps, soft tacos, dip, or just plain.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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