Friday, February 6, 2015



TORTILLA is the mexican counterpart of our ROTI. I know what you are thinking,but trust me, Mexican food is so similar to our food. After reading the recipe, you are surely going to agree with me.

 Since Spinach is in season, I have made the SPINACH TORTILLAS.

I made plenty of them,as I like to freeze them and use it to make various dishes and your children won't know. You can half the recipe if you want. Also, I used Whole wheat flour. The store ones are made of all purpose flour. Wanted to make it healthier. Ofcourse, if you are making it for the first time, I suggest you use APF(Maida).


Whole wheat flour - 1kg

Salt- 2 tsp
water- 200(approximately)
Butter/ oil- 100 gms
Baking powder- 2 tsp

Spinach-washed and ground to paste

1. In a large bowl, add flour, baking powder,salt and mix well with a fork. Add the butter( room temperature) and mix well.

3. Add the pureed Spinach and start kneading. You can feel the softness of the dough. Add water little by little and keep kneading. As I always say, more water is better than adding less water as the dough will become hard and no amount of adding water later will help.

Stretch the dough and knead till it becomes soft.

4. Cover and let it rest for half an hour.

5. Flour the work surface and roll out a big circle or square. Make sure to roll with light hands.

Take a plate and cut as many cirles as you can make.

6. Heat a tawa(skillet) and toast the tortillas on both sides till you see brown patches on the top. The tortillas will also puff up beautifully. 

You can serve them as wrapped TORTILLAS or Burrittoes or you can also make BURRITO PIE or TORTILLA PIZZA. 

Since I had made extra and freezed it, used some to make all the above.

Do give tang and variation to your faily cooking SUPERMOMS!

See you soon.

With love,


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