I love making homemade bread. Pretty sure I’ve established that already! There’s just something so satisfying about making your own bread. Even with something like tortillas where you don’t have that magical rising that’s just plain fun to watch. (How much of a nerd am I? Don’t answer that.)
Maybe these are satisfying just because they taste so much better than the ones that you buy at the store, and to be honest, they just plain take a little longer than a loaf of bread does.
But! These actually don’t take that long! I made these whole wheat spinach tortillas, start to finish, in an hour. That’s so much faster than my other recipe, which requires a couple of resting periods for the dough and usually takes at least a couple hours, although you’re not actively doing stuff the whole time.
These were super fast and easy. Actually, I even made a double batch in an hour, because I figure if you’re going to the trouble of making homemade tortillas, you might as well have a few leftover after taco night for lunches that week! And these have spinach in them, which is just very exciting for me because I love to shove spinach in everything that it can possibly be crammed into.
Mostly because I have kids that don’t like it. And a son that won’t eat any vegetables. But he inhaled these, so I’m pretty sure they will be made often around here, because he ate two tortillas for supper, which means I got a cup of fresh spinach into him! In a way other than a smoothie. That’s exciting stuff in these parts. And it’ll make me feel a little better about the excess of candy that will be happening for the next little bit after tonight!
We loved these, and they will be made often. Probably not super traditional, using a food processor, but they were fast and easy and I think that wins. Enjoy!
Yield: 8 large tortillas Note: This recipe needs 1/2 cup of cooked, chopped spinach, which was 4 packed cups of fresh spinach for me. You could also definitely make these fully whole wheat, or fully all-purpose flour, I did 1/3 whole wheat for the ones in the pictures though. Also, you can replace the lard with shortening, butter, or even coconut oil if you like. I change up which I use depending on my mood and what I have. I think lard is the most traditional for tortillas, but I’ve used all of them and they all work well, so use whichever you prefer. Ingredients Directions Notes Source: Slightly adapted from Annie’s Eats .
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