The weekend is approaching, how about preparing these veegan whole wheat flour spinach tortillas recipe? A recipe with which you can prepare in a much healthier way all kinds of tacos, burritos, fajitas or quesadillas! Surprise everyone with this super colorful new version!
From Mexico, flour tortillas are usually consumed with different types of fillings, resulting in delicious and super tempting meal! lthough you can already find it in its whole wheat version in different supermarkets, it is worth learning how to make them at home, without additives or preservatives!
Let’s talk a bit about the recipe:
These vegan whole wheat flour spinach tortillas are simple to make, they do not require a great deal of experience to prepare. The ingredients are simple and easily accessible in any store. But unlike other whole wheat tortilla recipes, these in particular require an extra step prior to making them.
About the ingredients:
Whole wheat flour used is 100% whole grain, fine ground (I don’t use mixes unless I mention it). In general, depending on its brand, it can absorb more or less amount of liquid. For this reason I recommend incorporating them gradually. Keep in mind that the lower the volume is, smaller final product you will get.
Like any traditional recipe, the ingredients to use are the same. The only difference is that this version, has puree of spinach for its elaboration. So the proportions vary because it is a dough with vegetables that provide moisture. Therefore the amounts of the ingredients are adjusted and modified accordingly.
About spinach:
Despite the speed and simplicity of this recipe, this preparation has an extra step. Which consists of preparing the puree of spinach, being able to use raw or cooked spinach. You can also make the recipe with chard, but as a preference, I choose spinach because it has more leaves and less stems.
However, if you have a powerful blender, you can save yourself this step by blending directly after washing them well. It may be that being thick due to its fibers it is a bit difficult for the machine to work. Therefore, to help this process and that the machine works better, a little water is added. In this way you will obtain a smooth and homogeneous puree.
About the tortillas dough:
It is a simple dough that requires few ingredients, it is easy and fast to make. As a result, a dry dough is obtained, which is not sticky. The amount of liquid is enough so that the dough is easy to stretch and after cooking, maintain that flexibility that characterizes them. In addition, having a fair amount of liquid will not require excess flour when stretching as well.
In order for the dough to achieve flexibility, it is necessary for gluten to develop and this is achieved with kneading. Because kneading tightens the dough and this makes it difficult to stretch (retract). Therefore, once its preparation is finished, a correct rest is necessary so the dough relaxes.
Once the dough is ready to speed up the times in a practical way, it is convenient to divide it into equal portions and make a bun with each of them. Then after the break, proceed to stretch each dough bun in a circular shape and as thinly as possible. When stretching the dough, consider that its size will shrink a bit during cooking.
With this recipe, tortillas can be custom prepared and made to the size of your intended purpose. So depending on the dough´s weight, its final size will vary. If you want to make tacos, between 30-40 grams / 0.066-0.088 pound of dough, fajitas 60-70 grams / 0.132-0.154 pound and burritos 100-110 grams / 0.220-0.242 pound.
About its cooking:
In addition to its easy preparation, its cooking is even more so. To do this, use a hot pan over high heat for 2-5 minutes. Do not cook any longer, so consequently, they are not hard and brittle. In such a way that malleable tortillas are obtained, they can be bent, they do not break or brittle.
Finally, the whole wheat flour tortillas, hot and in the form of a pile, are stored in a food safe plastic bag. In this way, they retain their flexibility and malleability, taking advantage of the absorption of their own moisture that it produces during cooking.
The amount of vegan whole wheat flour spinach tortillas that come out will depend on the weight of dough used. With this recipe, the dough was divided into 13 buns of 40 grams / 0.088 pound each. Which were stretched to a size of 17 cm / 6.29 in diameter (approx.). During cooking they shrunk by about 1-2 cm.
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INGREDIENTS
- Whole wheat flour 300 g / 10.58 oz / 2 ½ cup
- Spinach puree 200 g / 7.05 oz / 1 cup
- Water 50 ml / ¼ cup / 3 ⅓ tbsp
- Sunflower oil 30 ml / 2 tbsp
- Baking powder 15 g / 0.53 oz / 1 tbsp
- Salt 5 g / 0.18 oz / 1 tsp
INSTRUCTIONS
- In a bowl mix the dry ingredients, whole wheat flour, salt and baking powder.
- Add the spinach puree and sunflower oil. Mix.
- Incorporate the water little by little. Knead until you get a smooth and soft dough. Make a bun with the dough.
- Divide the dough into equal parts. Make a bun with each of them (13 buns of 40 g / 0.088 pound for 15 cm / 5.90 in final tacos approx.). Cover with plastic kitchen wrap. Let rest for 30 minutes in the refrigerator.
- Roll out each roll of dough with a rolling pin in a circular shape and as thin as possible. Sprinkle with whole wheat flour if necessary.
- Cook in a frying pan at a high temperature without oil. When you see the bubbles (see photo) turn and cook the other side for a few more seconds.
- Stack flour tortillas to retain their moisture. Store in an appropriate food bag.
NOTES
- Consume preferably before 3 days.
- It can be frozen (3 months).
- Whole wheat flours depending on their brand can absorb more or less amount of liquid. Be sure to incorporate liquids gradually.
