-
1
In a cup, microwave water, butter and oil for a minute or two (enough to melt butter).
-
2
Meanwhile in food processor place flour, sprinkle with salt and add spinach leaves. Chop until flour turns green and there are no longer large leaf pieces.
-
3
Transfer green flour to a bowl and pour water mixture over top.
-
4
Knead with hands. If dough is too dry add a little water, if too wet add a little flour. (however this shouldn't be necessary).
-
5
Now form 8 small balls and set them in back in the bowl.
-
6
Cover with a damp cloth/ paper towel.
-
7
Let rest 15-30 minutes.
-
8
Roll out your tortillas as thin as you can, over wax paper.
-
9
Heat up your griddle or skillet over low heat. Do not grease.
-
10
Carefully peel your tortilla from the paper and place into hot skillet.
-
11
Flip repeatedly to prevent burning. Allowing about 5-8 seconds per side until golden bubbles appear on the tortilla - this means they are ready!
-
12
Remove from heat and enjoy them warm or let them cool.
-
13
They can be refrigerator stored in air tight bag - Ready to use for all your favorite snack wrap combination. (If tortillas seem too stiff taken straight out of refrigerator, they can be microwaved for a few seconds to soften them again).
-
14
Enjoy!
