Fresh from the garden: spinach (or kale, silverbeet)
- metric measuring spoons & cups
- 1 large bowl
- wooden spoon
- dough scraper
- rolling pin
- medium frypan
- wide egg flip
- dinner plate
- tea towel
- 2 cups chopped spinach
- 450 g plain flour
- 1 teaspoons baking powder
- 1 teaspoon salt
- 75 ml sunflower oil
|What to do
- Set out your equipment and ingredients.
Prepare the spinach
- Heat water in the saucepan. Once the water comes to a boil, simmer the heat and add the spinach.
- Cook the spinach for 2 minutes and then drain the water and run the spinach under cold water.
- Puree the cooked spinach in a blender to make a smooth paste.
Mix the dough
- Spoon the flour, baking powder and salt into the large bowl, and make a well in the centre.
- Add the spinach and oil to the flour mixture and quickly mix to a smooth dough. You might have to add a bit of water to make a smooth, soft dough.
- Cover the bowl and leave for 10 minutes.
Divide and roll the dough
- Using the dough scraper, divide the dough into 12 pieces. Using the rolling pin, roll each into a disc about 10 – 15 cm in diameter and place to one side, fanned out on a plate with a dusting of flour underneath and between them to stop them sticking together.
Cook the tortillas
- Get a wide, heavy frying pan hot over high heat then one at a time, in the same order that you rolled them out before, roll each tortilla even thinner with more flour, to about 20 cm in diameter. As each one is finished, slip it onto your hand then slide it into the hot, dry pan.
- When it puffs up in random pockets across its surface, use a wide egg flip to flip it over. Cook the other side lightly then transfer it to a dinner plate and cover with a clean dry tea towel to prevent the tortilla drying out.
- Repeat with the remaining discs of dough, one at a time, and stack the cooked ones on top of each other on the plate.