Spinach Tortilla / Roti / Wrap / Flatbread

Soft, flexible and full of flavour, we have finally made the perfect tortilla, ready to pair with guacamole, chilli con carne, or a delicious golden curry.

Nutrition

Fat : 5.9g
Protein : 5.2g
Net Carbohydrates : 3.8g
Calories : 120kcal

makes 7 tortillas

Ingredients

250g spinach
1 tablespoon apple cider vinegar
50g flaxseed, ground
100g coconut flour
1 teaspoon baking soda
2 teaspoon xantham gum
pinch salt
1 egg

Method

• Add the spinach to a pan with a knob of butter and wilt, covered over a low heat, for about 5 minutes. Mix halfway through so that all the leaves wilt down.
• While the spinach cooks, mix together the dry ingredients in bowl, flaxseed, coconut flour, baking soda, xanthum gum and salt. Set aside.
• Transfer the spinach to a blender and blitz till smooth. With the blender still running, add apple cider vinegar and the egg until fully incorporated

Important to keep the blender running so that the hot spinach doesn’t cook the egg. Also important that the mixture remains warm so that when the dry ingredients are added, it forms an elastic dough.

• Add half the dry ingredients, blend till fully incorporated and then add the rest of the dry ingredients. The dough should come together in a ball. If the dough feels too sticky, and doesn’t come together, add a touch more coconut flour or ground flaxseed.
• Divide the dough into 6 equal balls. Roll each ball between two pieces of parchment paper until they are about 1/4 cm thick. Remove the top layer of parchment. Using a bowl or saucepan lid, as a template, glide a knife around the circumference to make a perfect circle tortilla. Using a palate knife, lift off the tortilla and set aside. Gather the trimmings and set aside for your final tortillas. Do this for each ball. With the remaining trimmings gather into a ball and do the same. I managed to make 7 perfect tortillas, and 1 smaller, uneven one—this will depend on how big, small and thick your tortillas are.
• Heat a heavy based frying pan over a high heat. Place each tortilla on the dry pan, and cook for about 1-2 minutes on each side until golden and slightly charred.

Sometimes they puff up like pittas when you flip them—don’t worry, they wont explode, and it’s quite fun to watch!

• Once cooked, transfer to a plate and cover with a tea towel to keep them warm.
• Enjoy them now with your favourite fillings, curries etc. , or store in the fridge and freezer for later. Eat cold, or reheat on a hot, dry pan.

A great suggestion from Patrick for making crisp tortillas is to use ghee — cook on one side, flip, ghee on top, and then flip again to cook.

Bon app! R

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