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Two halves of a spinach flour tortilla wrap stacked on a speckled ceramic plate, revealing a colorful cross-section filled with sliced ham, diced red tomatoes, shredded lettuce, and yellow cheese, with the vibrant green tortilla tightly rolled around the fillings, served alongside a pile of golden crispy potato chips, on a surface with a green and white cloth in the background.

Celia's Spinach Flour Tortilla

Soft, pliable homemade flour tortillas made with fresh baby spinach blended into the dough water for a uniformly green color and mild spinach flavor. Ready in about 30 minutes with five ingredients and eight tortillas per batch. Stays soft in the refrigerator for up to five days.
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Prep Time 20 minutes
Cook Time 10 minutes
Rest Time 15 minutes
Total Time 45 minutes
Servings: 8 tortillas
Course: Breakfast
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g all-purpose flour, plus extra for dusting (2 cups) Spoon into measuring cup rather than scooping to avoid packing flour and stiffening dough
  • 30 g fresh baby spinach, packed (1 cup) Fresh spinach blends smoother and produces a more vivid green than frozen
  • 120 ml warm water (½ cup) Used to blend the spinach smooth before it touches the flour
  • 3 tablespoon olive oil or vegetable shortening Olive oil for a more savory flavor; shortening for a neutral, classically soft texture
  • ½ teaspoon salt Seasons the dough and helps control gluten development for a tender result
  • ½ teaspoon baking powder Small amount keeps the tortilla from being completely flat and dense

Equipment

  • 1 Blender For blending the spinach and water completely smooth before it touches the flour
  • 1 Large mixing bowl For combining dry ingredients and forming the dough
  • 1 Rolling Pin Roll from center outward; a smooth glass works if no rolling pin is available
  • 1 cast iron skillet or heavy non-stick pan Used dry with no oil; must be fully hot before the first tortilla goes in
  • 1 wide flat spatula For flipping without tearing the thin tortilla surface
  • 1 Clean kitchen towel Essential for covering the stack immediately after cooking to trap steam and keep tortillas soft

Method
 

  1. Add the fresh baby spinach and warm water to a blender and blend on high for 30 to 45 seconds until completely smooth and uniformly green with no visible leaf pieces or fibrous strands remaining; check by pouring a small amount onto a white plate and blend an additional 15 seconds if any green flecks are still visible.
  2. Combine the flour, salt, and baking powder in a large mixing bowl and whisk briefly to distribute evenly, then add the olive oil or shortening and rub it into the flour with your fingertips until the mixture resembles coarse crumbs with no visible pools of fat.
  3. Pour the green spinach water into the flour mixture gradually while stirring with a fork until a shaggy dough forms and all flour is incorporated; the dough should look evenly green with no pale dry patches at the bottom of the bowl.
  4. Turn the dough out onto a lightly floured surface and knead firmly for 3 to 4 minutes until smooth, slightly tacky, and springs back slowly when pressed with a fingertip; form into a ball, return to the bowl, cover with a kitchen towel or plastic wrap, and rest at room temperature for 15 minutes.
  5. Divide the rested dough into 8 equal portions, roll each into a smooth ball between your palms, and keep them covered under the damp towel while you work; roll each ball on a lightly floured surface from the center outward, rotating a quarter turn after each roll, until approximately 2mm thick.
  6. Heat a dry cast iron skillet or heavy pan over medium-high heat until a drop of water evaporates immediately on contact, then lay one rolled tortilla flat in the pan and cook for 45 to 60 seconds until the underside develops small brown spots and the top surface shows bubbles forming and beginning to puff.
  7. Flip using a wide spatula and cook the second side for 30 to 45 seconds until matching brown spots appear and the tortilla feels dry to a light touch; remove immediately to a plate and cover with a kitchen towel so the steam keeps the surface soft and pliable while you cook the remaining tortillas.
  8. Stack each cooked tortilla directly on top of the previous one under the towel as you finish cooking, then allow the full stack to rest covered for 5 minutes after the final tortilla is done so the collective steam keeps the entire batch soft; use immediately or cool completely before wrapping and storing.

Notes

Blend the spinach and water completely smooth before touching the flour; any visible spinach fiber creates uneven color and texture. Rest the dough for a full 15 minutes before rolling or it will spring back from the rolling pin. Stack each cooked tortilla immediately under a kitchen towel to trap steam and keep the surface soft and pliable. Cook in a dry hot skillet with no oil or butter.