A few weeks ago I tried to make the plain tortillas on the back of the Otto’s Cassava Flour bag, they were really dry and I had to keep adding liquid. The final product was stiff and not so appetizing.
This time I tried more oil and water and I also wanted to add some more nutrition and color with the spinach.
The result was a much smoother dough that was easy to work with. After kneading it I covered it with a damp paper towel to make sure I didn’t lose any moisture when it came time to roll it.
I tried a few different ways of rolling but the tried and true method of rolling out tortillas between parchment worked the best. If you’re using the sheets like I did, you can stack them and cut them in half. I’m sure you could also use a tortilla press but I would be mindful of the plastic wrap and either go without and lightly flour the press or lightly flour the plastic wrap.
Get them all rolled out first rather than rolling and cooking one at a time. You’ll be working with a very hot pan and it will get too hot if you roll between cooking tortillas.
I haven’t perfected my rolling technique to have perfectly round edges yet – but I really like the rustic look after they’re cooked.
Wait for it to bubble and it should slide around in the pan when it’s cooked on the underside when you tip and swirl the pan.
The first time I tried making homemade tortillas I learned the hard way not to use a plastic spatula for flipping. I had melted plastic all over the pan! I have special directions in the recipe below.
Loved the texture and they also got two thumbs up from the hubby.
Grain Free & Dairy Free Spinach Tortillas
*Makes about 8 Tortillas
1 1/2 Cups of Otto’s Cassava Flour
1 1/2 Cups of Fresh Baby Spinach Leaves
1/4 Cup of Water
1/2 teaspoon of Sea Salt
5 Tablespoons of Extra Virgin Olive Oil
1/2 Cup of Water
Puree the baby spinach and 1/4 Cup of water in a blender or NutriBullet. Whisk the sea salt and flour together and add the pureed spinach, olive oil, and 1/2 cup of water. Knead until completely smooth. Cover with a damp paper towel and set aside.
Cut 16 pieces of parchment paper (for rolling the tortillas). Split the dough into 8 somewhat equal pieces, form into balls, and place in the middle of a sheet of parchment. Press down the dough ball with your palm to form a flattened circle then cover the top with another piece of parchment and roll out into a thin circle. Continue with the remaining dough.
Heat a medium stainless steel or cast iron skillet on medium high (no oil). Hold the tortilla (in its paper) on your hand and flip it over. Loosen the bottom sheet first then flip back over and carefully remove the top parchment sheet (if you rub it lightly all over with your hand, it will peel off more easily). Holding the tortilla with the bottom parchment sheet, flip it into the hot pan. When it begins to bubble, life the edge and check to see if it is slightly browned on the underside. It should also slide pretty easily in the hot pan when it is ready to flip. **DO NOT use a plastic spatula to flip the tortillas because it will melt and leave streaks of plastic in your pan. Use a flat wooden spatula or you can also slide a butter knife under the tortilla and hold the top with your other hand to flip it.
Remove the cooked tortillas to a cooling rack to cool or tortilla holder if you’re serving them immediately and repeat the process with the remaining tortillas.
**For the tortilla in the header picture, I mixed some garlic and herb goat cheese with a little olive oil mayo, and pepper – poached some boneless skinless chicken tenders, and then added micro greens, onion, broccoli, and bell pepper and rolled the tortillas with a folded piece of parchment so they were easy to hold and eat.