Fresh spinach is the highlight of this recipe. Use it to sneak extra veggies into your family's diet.
Course: Side Dish
Author: Holly McCarthy
5cupsall-purpose flour4 1/2 cups for the recipe, 1/2 cup for rolling out the dough
1/4cupextra virgin olive oil
In a food processor, combine the fresh spinach and milk. Process until it becomes the same consistency as a smoothie. (Note: It might be easier to add the spinach a couple cups at a time instead of all at once).
In a mixing bowl, add the spinach mixture, olive oil, garlic powder, salt, and parmesan. Mix on medium speed until thoroughly combined.
If available, attach the dough hook to your stand mixer. If a dough hook is unavailable, use a regular mixer or a fork. One cup at a time, mix add the flour to the spinach mixture. Mix for 2-4 minutes or until the flour is fully incorporated. The dough will be slightly tacky at this point.
Place the dough onto a flat, floured surface. Cover with the dough additional flour until it no longer sticks to your fingers or the counter surface.
Using your hands, roll the dough into a cylinder, tubular shape (...make a snake). Cut in half, then cut each half into halves. Continue in this manner until you have 16, roughly equal, sized pieces.
Roll each 1/16th piece of dough into a round ball.
If a tortilla press is available, flour the surface and press the dough ball, otherwise, use a rolling pin for the same purpose (or like me...a combination of the two). Roll or press each dough ball until it is as thin as a couple sheets of paper, or a tortilla.
Preheat a cast iron skillet or another type of heavy duty skillet on med/low heat. Allow dough to rest while preheating.
Brush any excess flour off of each piece of flattened dough. Place one piece of dough into the preheated skillet. Cook each side of the tortilla for 1-3 minutes. The tortilla will start to brown and even rise a bit (like an inflated balloon).
Continue in this manner until all tortillas are cooked (or save the dough balls in the freezer for future use). Once cooled, store in a plastic zip bag in the refrigerator until ready for use.
Flour is your friend when rolling out most types of dough. It's the barrier between a gooey mess and success.