Homemade spinach tortillas, made with nothing more than chickpea flour, fresh spinach, water & salt. They are 100% grain-free, vegan, and scrumptious.
Hello, everyone! Forgive me for this belated post, which I had every intention of uploading on Friday, but got waylaid by a series of schedule changes and unforeseen events. All is well, but I have, nonetheless, been itching for the chance to sit down and get this out to all of you.
I think it is one you will enjoy as much as I do, mostly for the taste, but also for the minimal number of ingredients (two, other than water & salt) , easy prep, and versatility for all kinds of meals and snacks.
It’s my grain-free spinach tortillas, made with chickpea flour and spinach. Considering that green is my favorite color, simply looking at these tortillas makes me happy.
Here is a list of their attributes:
I always liked the idea of spinach tortillas, until I looked at the ingredients list on a package of spinach flour tortillas and saw spinach as the second-to-last ingredient, followed only by preservatives. Sigh. It’s not the case here; spinach is quite literally packed in to these verdant flatbreads.
The batter is made in seconds, in a blender: chickpea flour, spinach, water and salt are added all at once and liquefied to smoothie consistency.
It’s oh-so-tempting to make the tortillas straightaway, but it’s terribly important that you walk away and let the batter sit, for at least an hour, or for up to 2 days. It makes all of the difference when it comes to sticking: if the batter is left to sit, the tortillas are unlikely to stick to the pan.
Making the tortillas is a breeze once the batter is ready. Add a quick swipe of oil to your favorite nonstick pan (I use a well-seasoned, medium-size cast iron pan–seasoned cast iron pans are the best!) and heat the pan. Then pour in the batter, tilt and swirl to cover the pan, and cook each side until set (about 1 minute total).
The finished tortillas are simply wonderful, ready for use in your favorite Tex-Mex dishes, wraps, and so much more. The spinach has a neutral flavor, making these ideal for any filling you can imagine, or alongside stews and tagines, as a pick-up bread. I’ve even spread these with nut butter and jam, much to my son’s horror (he does not know what he is missing!)
Enjoy the remaining hours of your weekend, everyone! I have a slew of posts to share this week!
- 1-1/4 cups chickpea flour
- 1-1/3 cups water
- 1-1/4 cups packed fresh spinach leaves
- ¼ teaspoon fine sea salt
- In a blender, process, the chickpea flour, water, spinach and salt until blended and completely smooth, stopping to scrape down sides of blender once or twice, as needed.
- Transfer batter to a glass measuring cup or pitcher (for easy pouring); cover and let rest for at least 1 hour or for up to 48 hours.
- Heat a medium, nonstick skillet (I used seasoned cast iron) that has been lightly oiled over medium-high heat.
- Pour about ⅓ cup batter into the pan, quickly tilting in all directions to cover bottom of pan. Cook for about 45 seconds, until it’s just golden at the edges. With a spatula, carefully lift an edge of the tortilla to test for doneness. The tortilla is ready to turn when it is golden brown on the bottom and can be shaken loose from the pan. Turn the tortilla over and cook for 15 to 30 seconds, until it realease easily from the pan.
- Transfer the tortilla to a cooling rack to cool completely. Repeat with the remaining batter, oiling the skillet and adjusting the heat as necessary between tortillas, stacking the cooled tortillas between sheets of waxed paper to prevent sticking.
Variation: Replace some of the spinach with fresh herbs, such as basil, cilantro or parsley. Kale can be used in place of the spinach, however, the substitution works best if you have a high speed blender (the batter will not be completely smooth when pureeing the kale in a regular blender).