1.5 cups flour
1 tsp. baking powder
1/2 tsp. salt
2 Tbsp. shortening
1/2 cup warm water
1/2 cup chopped spinach
Makes 6 tortillas.
Mix dry ingredients in a large bowl. Add vegetable shortening. Mix well.
Next add spinach and warm water a little at a time until your dough is soft and not sticky.
Knead the dough. Depending on the moisture content of the spinach, you may need to add more flour for a dough like consistancy, the softness similar to the fleshy buit between the thumb and finger on a clenched fist.
Cut out 6 dough balls with a knife. Rest for at least 10 minutes.
Dust work top with flour. Roll out the dough with a rolling pin, 8 inches across.
Fry tortilla on lightly oiled pan, medium heat. Turn over when brown spots appear at the heated side, Each tortilla takes about 5 minutes to cook.
Use a pizza cutter to trim tortilla to a circle, using a plate as template, if you are as concerned about the shape as me. Serve immediately, wrapping fish fingers, yoghurt, chopped vegetables in any fancy forms you wish.
Freeze the remaining tortillas for later consumption.
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