Imagine warm spinach tortillas coming off the skillet, tender with a faint smoky note and a whisper of garlic that makes the whole kitchen feel like a cozy little taqueria.
This is the perfect go to when you need a quick weeknight dinner, a simple side for tacos, or a casual appetizer that feels special without the effort.
SaveI first made these on a busy Tuesday night and ended up eating half the batch straight with a little butter, they are that comforting and versatile.
Easy Spinach Tortillas Recipe
Ingredients
Tortillas
For serving
Instructions
- Whisk dry ingredients
In a large mixing bowl, whisk together the flour, salt, baking powder, and ground cumin if using so everything is evenly coated and ready to go.
- Cut in the butter
Add the cold cubed butter and use your fingertips or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs with pea sized pieces of butter.
- Stir in wet ingredients
Pour in the warm water, minced garlic, chopped spinach, and any accumulated juices, then stir with a spoon or dough hook until a shaggy dough begins to form.
- Knead gently
Turn the dough onto a floured surface and knead gently for about 5 minutes until smooth and slightly elastic, adding a teaspoon of flour only if it feels too sticky.
- Rest the dough
Place the dough in a lightly oiled bowl, cover with a damp kitchen towel or plastic wrap, and let it rest for 15 minutes so the gluten relaxes and the dough becomes more pliable.
- Divide and roll out
Divide the dough into 8 equal portions, roll each piece into a smooth ball, then roll out on a floured board into thin, even circles about 6 to 7 inches across.
- Cook on the skillet
Heat a clean skillet or comal over medium heat. Lay in one tortilla and cook for 1 to 2 minutes until small bubbles form and the bottom has light golden spots, then flip and cook for another 1 to 2 minutes until lightly browned and soft.
- Keep warm
As each tortilla is done, transfer it to a clean kitchen towel or a low oven to stay soft and pliable while you cook the remaining dough.
- Repeat for remaining tortillas
Continue rolling and cooking the dough balls one by one, adjusting the heat as needed so the tortillas brown gently without burning.
- Cool slightly and store
Let the finished tortillas cool for a few minutes on a rack before using or storing, which helps them set and keeps them tender for sandwiches or tacos.
Substitutions and variations
- Use olive oil or melted butter instead of cold cubed butter if you prefer a richer dough.
- Swap fresh spinach for thawed frozen spinach that has been squeezed very well.
- Replace ground cumin with a pinch of dried oregano for a slightly different but lovely flavor.
- Use warm milk in place of water for extra tenderness if you are not dairy free.
- Add a tablespoon of finely chopped fresh cilantro to the dough for a bright herbal note.
Chloe's tips
- Press the dough balls gently into thin discs before rolling for more even cooking.
- If the tortillas are puffing too much, poke a few small holes with a fork to release steam.
- For extra flavor, brush the tortillas lightly with garlic infused olive oil right after cooking.
- Store cooled tortillas in an airtight container in the fridge for up to 3 days, or freeze for longer storage.
How to store it
- To reheat, warm tortillas in a dry skillet over medium low heat or in the microwave wrapped with a damp paper towel for a few seconds.
- If freezing, separate layers with parchment paper and thaw in the fridge overnight before reheating for best texture.
Serving suggestions
These soft spinach tortillas are wonderfully versatile and ready for countless meals.
- Fold them around grilled chicken, beans, and fresh salsa for quick tacos.
- Use as wraps for veggies, hummus, and creamy avocado.
- Cut into triangles and bake briefly for sturdy chips to scoop dip.
- Roll up with scrambled eggs and cheese for an easy breakfast burrito.
Frequently asked questions
Can I make these tortillas gluten free?
Yes, swap the all purpose flour for a gluten free flour blend that includes xanthan gum or add 1 teaspoon of psyllium husk, and adjust the water as needed to form a soft dough.
Why are my tortillas cracking when I roll them?
The dough may be too dry; add a teaspoon or two more water and knead briefly until it feels supple and smooth.
How do I keep the tortillas soft after cooking?
Stack cooked tortillas in a towel inside a tortilla warmer or an oven set to very low heat to steam them gently and maintain softness.
Can I add other greens besides spinach?
Absolutely, finely chopped kale, Swiss chard, or even frozen chopped broccoli that has been squeezed dry work well in these tortillas.
Let's get cooking!
With just a handful of simple ingredients and a little time, you can have a stack of fresh, tender spinach tortillas ready for any meal, so go ahead and enjoy the comforting aroma and taste of homemade goodness.
