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.
