The weekend is approaching, how about preparing these whole wheat flour spinach tortillas recipe? A recipe with which you can prepare in a much healthier way all kinds of tacos, burritos, fajitas or quesadillas! Surprise everyone with this super colorful new version!
From Mexican origin, flour tortillas are usually consumed with different types of fillings, resulting in a delicious and super tempting meal! Although you can already find it in its whole wheat version in different supermarkets, it is worth learning how to make them at home, without additives or preservatives!
Let’s talk about the recipe:
These whole wheat flour spinach tortillas are simple to make, they do not require a great deal of experience to prepare. The ingredients are simple and easily accessible in any store. But unlike other whole wheat tortilla recipes, these in particular require an extra step prior to making them.
About the ingredients:
At Integralisimo, the whole wheat flour used is 100% whole grain, fine ground (I don’t use mixes unless I mention it). In general, depending on its brand, it can absorb more or less amount of liquid. For this reason I recommend incorporating them gradually. Keep in mind that the lower the volume is, smaller final product you will get.
Like any traditional recipe, the ingredients to use are the same. The only difference is that in this version, it takes pureed spinach for its preparation. So the proportions vary because it is a dough with vegetables that provide moisture. So the amounts of the ingredients are adjusted and modified accordingly.
Despite the speed and simplicity of this recipe, this preparation has an extra step. Which consists of preparing the spinach puree that you can make with raw or cooked spinach. It can be can also make the recipe with chard, but as a preference, I choose spinach because it has more leaves and fewer stems.
However, if you have a powerful blender, you can save yourself this step by blending directly after washing them well. It may be that the machine being so thick due to its fibers it is difficult to work. Therefore, to help this process and make the machine work better, a little water is added. This way you will obtain a smooth and homogeneous puree.
About the tortilla dough:
It is a simple dough that requires few ingredients, it is easy and fast to make. As a result, a dry dough is obtained, which is not sticky. The amount of liquid is enough so the dough is easy to stretch and then, when it is cooked, it maintains that flexibility that characterizes them. In addition, having a fair amount of liquid will not require excess flour when stretching as well.
For the dough to become flexible it is necessary for gluten to develop and this is achieved by kneading. Kneading tightens the dough and this makes it difficult to stretch (retract). Therefore, once its preparation is finished, a correct rest is necessary for the dough to relax.
Once the dough is ready to speed up the times in a practical way, it is convenient to divide it into equal portions and make a bun with each of them. Then after the break, it proceed to stretch each bun of dough in a circular shape and as thinly as possible. When stretching the dough, consider that its size will shrink a bit during cooking.
With this recipe, the tortillas can be prepared in a personalized way, made to the size in fusion of their purpose. So depending on the dough weight, its final size will vary. If you want to make tacos, between 30-40 grams / 0.066-0.088 pound of masa, fajitas 60-70 grams / 0.132-0.154 pound and burritos 100-110 grams / 0.220-0.242 pound.
About the cooking:
In addition to its easy preparation, its cooking is even more so. To do this, use a hot pan over high heat for 2-5 minutes. It is not necessary for cooking too much, as a result, the tortillas are not hard and brittle. In such a way that malleable tortillas are obtained, they can be folded and do not break.
Finally, the whole wheat flour tortillas, hot and in the form of a pile, are stored in a food safe plastic bag. In this way, they retain their flexibility and malleability, taking advantage of the absorption of their own moisture that it produces during cooking.
The amount of whole wheat spinach tortillas that come out will depend on the weight of dough used. With this recipe, the dough was divided into 13 buns of 40 grams / 0.088 pound each. Which were stretched to 17 cm / 6.29 in diameter (approx.). During cooking they shrunk by about 1-2 cm.
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- Whole wheat flour 300 g / 10.58 oz / 2 ½ cup
- Spinach puree 200 g / 7.05 oz / 1 cup
- Water 50 ml / ¼ cup / 3 ⅓ tbsp
- Sunflower oil 30 ml / 2 tbsp
- Baking powder 15 g / 0.53 oz / 1 tbsp
- Salt 5 g / 0.18 oz / 1 tsp
- In a bowl mix the dry ingredients, whole wheat flour, salt and baking powder.
- Add the pumpkin puree and sunflower oil. Mix.
- Incorporate the water little by little. Knead until you get a smooth and soft dough. Make a bun with the dough.
- Divide the dough into equal parts. Make a bun with each of them (13 buns of 40 g / 0.088 pound for 15 cm / 5.90 in final tacos approx.). Cover with plastic kitchen wrap. Let rest for 30 minutes in the refrigerator.
- With a rolling pin, stretch each dough bun in a circular shape and as thinly as possible. Sprinkle with whole wheat flour if necessary.
- Cook in a pan at maximum temperature without oil or butter. When you see the bubbles (see photo) turn and cook on the other side for a few more seconds.
- Stack flour tortillas to retain their moisture. Store in an appropriate food bag.
- Consume preferably before 3 days.
- Can be frozen (3 months).
- Whole wheat flours depending on their brand can absorb more or less amount of liquid. Be sure to incorporate liquids gradually.