Homemade tortillas are so fluffy and the spinach makes a beautiful green color and it tastes wonderful. You can make regular tortillas without the spinach added.
To make sun-dried tomato tortillas, just re-hydrate 2 tomatoes in 2/3 cup hot water for 10 minutes and blend. Continue with recipe as follows.
Yield: 8 tortillas
2 1/2 cups flour plus extra
2/3 cups water
1/2 cup fresh spinach
1 tsp. salt
2 tbsp. vegetable oil
In a blender combine the spinach and water and mix on high for 1-2 minutes.
In your mixer bowl combine the flour and salt. Slowly pour in the spinach water and mix on medium until dough starts to form into a ball and doesn’t stick to the sides of the bowl. If the dough is still sticky to the touch add in small amounts of flour and keep mixing 1-2 minutes.
Remove the dough and on a floured surface kneed by hand. Keep adding flour until the dough is no longer sticky. It should be soft and not stick to your hands.
Shape into a ball and with a knife or bench scraper divide the dough into eight pieces.
In a large non stick pan heat to medium.
Take one section of the dough and roll out onto a floured surface. If dough is still sticky just dust lightly with more flour and roll into a 6 to 8 inch circle using a rolling pin.
Gently take the rolled out dough and place in the pan. Let it heat 1-2 minutes on each side. Flip over once the edges start to dry and the dough puffs up a little.
You should get light brown spots and it will feel and look dry to the touch.
When one tortilla is done set aside on a plate to cool down. Next roll out another portion of the dough and repeat the process until all 8 tortillas are made.
When cool, keep in an airtight container in the fridge. These will last up to 1 week.