Homemade Flavored Tortillas Roasted Red Pepper Spinach Etc
Brighten up your mealtime with these vibrant and delicious Homemade Flavored Tortillas featuring roasted red pepper and fresh spinach options! This recipe takes classic tortillas to the next level by incorporating wholesome, colorful purees that not only add a stunning visual appeal but also pack in subtle, earthy flavors. Perfectly soft and pliable, these tortillas are ideal for tacos, wraps, or even as a fancy flatbread alternative. The simple pantry staples—flour, baking powder, and salt—are brought to life with roasted red peppers for a slightly smoky sweetness or a garlicky spinach blend for a savory twist. With a quick prep time of under an hour, these tortillas are easy to make and store, making them a versatile, homemade staple that’s as nutritious as it is flavorful.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoons Salt
- 1 teaspoons Baking powder
- 4 tablespoons Vegetable oil
- 1.25 cups Hot water
- 0.5 cups Roasted red peppers (jarred or freshly roasted)
- 2 cups Fresh spinach
- 1 cloves Garlic clove (optional, for spinach tortillas)
Instructions
In a large mixing bowl, whisk together the flour, salt, and baking powder.
Add the vegetable oil and mix with your hands or a fork until the mixture resembles coarse crumbs.
Divide the dry mixture evenly into two bowls—one for red pepper tortillas and one for spinach tortillas. Set aside.
In a blender or food processor, puree the roasted red peppers until smooth. Measure out 1/2 cup of puree.
In the same blender, puree the spinach and optional garlic with a small amount of hot water (about 3 tablespoons) until smooth. Measure out 1/2 cup of the spinach mixture.
In the first bowl of dry ingredients, mix 1/2 cup red pepper puree with 1/2 cup hot water. Stir until a dough forms, then knead on a floured surface for 5-7 minutes until smooth. Cover and let rest for 15 minutes.
In the second bowl of dry ingredients, mix 1/2 cup spinach puree with 1/2 cup hot water. Stir until a dough forms, then knead on a floured surface for 5-7 minutes until smooth. Cover and let rest for 15 minutes.
Once rested, divide each dough into 6 equal portions (12 total). Roll each portion into a ball.
On a lightly floured surface, use a rolling pin to roll each dough ball into a thin circle, about 8 inches in diameter.
Heat a dry skillet or griddle over medium heat. Cook each tortilla for 30-40 seconds on the first side, until you see bubbles forming and light brown spots appear.
Flip the tortilla and cook for another 20-30 seconds on the other side. Remove and stack cooked tortillas on a clean towel to keep them warm.
Repeat with the remaining dough balls. Serve immediately or cool completely and store in an airtight bag for up to 3 days.
Nutrition Facts
Calories |
1813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3189 mg | 139% | |
| Total Carbohydrate | 287.5 g | 105% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 6.1 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 673 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
