Best way to eat veggies? Sneak them into carbs! Now you can get double your dose of veggies in one meal. Or if you decide to skip the veggies, you don’t have to feel bad because well, you actually didn’t skip it ?.
These Spinach Tortillas are made using sourdough discard and fresh spinach. To get the vibrant green color, blanch your spinach first, but skip the ice bath part. We want to mix your flour with hot water and spinach– this relaxes the dough and allows it to stay softer. We’re making soft tortillas here. After mixing the dough, let it rest for about 30 and then roll it out into really thin dish and cook them. Any extras can be stored in a zip tight container at room temperature for a few days or longer in the fridge or even longer frozen! Defrost and lightly heat them back up in a skillet before using.
No sourdough discard? Thats just fine! Replace the weight of sourdough starter/discard with equal weight flour and water (or a liquid of choice, like milk) ex. replace 60g sourdough discard with 30g flour and 30g water
The Process
- Bring the water to a boil and cook spinach until vibrant ~1 minute. Weigh out 90g of the spinach and reserve hot water and blend in a blender or food processor. Add salt and flour and pulse, scraping down the sides until a rough mixture forms. Add oil and sourdough discard and pulse to incorporate.
- Transfer the dough onto a work surface and divide into 8 for taco size, 6 for medium size or 4 for large size tortillas. The dough should be soft. If the dough feels too wet to handle, add some more flour, no more than a tablespoon at a time. Roll into balls, dust with flour and let rest for 30 minutes.
- Flatten the balls and using a rolling pin, roll out the tortillas into a thin circle. Dust with flour and repeat with the rest.
- Heat up a pan on medium high heat and cook one side until you start to see large air pocket bubbles start to form. Flip and cook the other side for another ~1 minutes or until the bubbles on the bottom starts browning. To keep your tortillas soft, do not overcook. Transfer to a plate and cover with a towel to prevent it from drying out. Repeat with the rest of the tortillas.
Looking for more stove top discard recipes? Check these out:
- Sourdough Discard Cong You Bing: Scallion Pancakes
- Sourdough Discard Jian Bing: Scallion Egg Crepe Roll
- Sourdough Haemul Pajeon: Seafood Scallion Pancake
- Sourdough Discard Kimchi-Jeon: Kimchi Pancakes
Sourdough Discard Spinach Tortillas
Equipment
- Blender or food processor
Ingredients
- 150 g all purpose flour
- 150 g water not all of this is going in the dough. see instructions.
- 60 g spinach
- 50 g sourdough discard
- 35 g olive oil
- 1/2 tsp salt
Instructions
- Bring the water to a boil and cook spinach until vibrant ~1 minute.
- Weigh out 90g of the spinach and reserve hot water and blend in a blender or food processor. Add salt and flour and pulse, scraping down the sides until a rough mixture forms. Add oil and sourdough discard and pulse to incorporate.
- Transfer the dough onto a work surface and divide into 8 for taco size, 6 for medium size or 4 for large size tortillas. The dough should be soft. If the dough feels too wet to handle, add some more flour, no more than a tablespoon at a time. Roll into balls, dust with flour and let rest for 30 minutes.
- Flatten the balls and using a rolling pin, roll out the tortillas into a thin circle. Dust with flour and repeat with the rest.
- Heat up a pan on medium high heat and cook one side until you start to see large air pocket bubbles start to form. Flip and cook the other side for another ~1 minutes or until the bubbles on the bottom starts browning. To keep your tortillas soft, do not overcook. Transfer to a plate and cover with a towel to prevent it from drying out. Repeat with the rest of the tortillas.
