Ingredients
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1/2 cup frozen chopped spinach, thawed
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1/3 cup hot water
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2 cups flour
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1/2 teaspoon salt
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1/4 teaspoon baking powder
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1/4 cup canola oil
Steps
1
Using an immersion blender, purée the thawed spinach with the hot water. Combine the flour, salt, baking powder, spinach purée and oil in the bowl of a standing mixer. Mix on slow speed until it forms a cohesive and smooth dough. Cover dough with plastic wrap and let rest 15 min.
2
Divide the dough into 16 balls and roll each into a 4-inch circle. Heat a large ungreased heavy skillet over medium-low heat and cook the tortillas, 2 at a time, for 2 min., or until done, turning halfway.
