Spinach Tortillas

I have been experimenting with different spinach tortilla recipes for some time and I think I have finally found the one.  This recipe is adapted from this spinach tortilla recipe. 

Spent Grain Spinach Tortillas (yields approx 10-12):
2 c. fresh spinach
2 1/4 c. all-purpose flour*
3/4 c. spent grain flour
2 tsp. baking powder
1 tsp. salt
5 tbsp. olive oil
1 c. water*

*You may need to add a little more of these ingredients to obtain the right consistency.

In a saucepan or skillet over med-lo heat, add spinach and water.  Cook till spinach has wilted down.  Set aside.

In a food processor, add flours, baking powder and salt.  Pulse to combine.  Add oil and pulse to combine again.  Turn on food processor and add the spinach with the cooking water.  Continue to run the processor until a soft dough ball forms and it whipping around the processor.  If this does not happen, add either more flour or water (in small increments) until the dough ball forms inside the processor.

On a lightly floured surface, turn out the dough ball and coat it with just enough flour to keep it from sticking to you.  Divide the ball into 12 equal pieces and shape into balls.  Let the dough balls rest on a plate for about 10 minutes.

Take each ball and roll it out as thin as possible or use a tortilla press.  Cook tortillas over medium-high heat for about 20 seconds on each side in a large skillet (do not use any grease, butter, oil, or cooking spray).  Do not over cook.  You want the tortillas to just begin to get those little brown spots. Overcooking makes them drier and more brittle. 

Keep cooked tortillas on a plate lined with a clean towel and keep covered with a towel.  Use in your favorite dish or store in a resealable plastic bag for up to a week.

Enjoy!