Yes, I said it. I think tortillas are magical. Because they are made with two main ingredient- whole wheat flour and water. You don’t need any special ingredients. All you need is practice and patience. Growing up, we had tortillas (roti) every single day so I would like to think that I have a fair experience in everything tortillas (rotis). After having my son, I have made probably over gazillion variations when it comes to tortillas. It is amazing how a little modification brings out a whole new recipe! I guess that is the speciality of food be it any cuisine for that matter.
I started making these probably when my son was eight months old. Wonder how time flies.. Feels like only yesterday I held him secured in my loving arms lying in the hospital bed and he will be five years old in December. As he was growing up, he was slightly picky when it came to vegetables, hence I had to get creative. Avocados and spinach are very subtle in taste and packed with fiber. These two ingredients make the best soft tortillas. Compare to other recipes, they will remain soft long after being cooked. This is the one recipe that my son grew up eating and still loves, so I thought to share it with you all!
This recipe is very easy and quick to make. It is very versatile as you can make lots of recipes using tortillas. These are perfect for lunchbox or to take with you when you are traveling. So far we have used these to make quesadillas, air fried nachos, tortilla pizza, wraps, burritos, air fried crackers, pasta. Definitely, the technique is different making the recipes, but the dough recipe is same. Trust me, I will be sharing few of my favorites down the road.
If you have never attempted home made tortillas yourself then here are some tips to help you make this process easier. When you are making the dough, it is important to knead until smooth, soft and pliable. This means when you press down on the dough, you don’t face too much resistance, and when you press it with your fingers, it should leave an indentation. The dough should not be sticky or too dry, it should feel smooth to touch. Resting the dough is not critical however it is suggested as it activates gluten which brings out the softness in the tortillas. When you are rolling out the dough, honestly don’t get hung up on the shape of the tortillas, as the perfect circle comes with practice. I like mine very thin however you can adjust your thickness to your choice. When you are roasting the tortillas, make sure to have skillet hot, because cold skillet will make the tortillas very dry as it takes long time to cook.
2.5 cups of whole wheat flour
1 ripe avocado, peeled and mashed
3 cups of spinach, blanched and pureed
1 tsp garlic paste
1 tsp asafetida (hing)
1/2 tsp black pepper powder
1/2 tsp turmeric powder
1/2 tsp roasted cumin powder
salt to taste
water as required to knead the dough after adding spinach/avocado.
1 tbsp oil – minimal required while roasting (optional)
In a large pot, put 4-5 cups of water to boil. Once hot, blanch your spinach for few seconds and place it directly over ice to preserve the green color. Peel ripe avocado and mash it. In a blender, add your avocado, blanched spinach, green chili, and make a puree without adding any water.
In a large bowl, add your flour and all seasonings along with garlic paste. In small quantities add puree from the blender and knead the dough. Make sure that does not become very sticky. If you have lots of water remaining in your blanched spinach, the measurements will be off, hence add the puree little at a time while kneading the dough. This dough will be slightly softer than roti dough due to avocado. If the puree isn’t enough to make the dough then slowly add water otherwise skip this step. Knead into a smooth, pliable dough. Cover the bowl with a lid and let the dough rest for 15 minutes.
Heat skillet over medium heat. Divide the dough into golf size balls. Take one ball and flatten it out between your palms. Now dust it into dry flour so that it does not stick while rolling to the rolling pin and the board. Roll out the dough ball using rolling pin into 6-7 inch diameter, dust more dry flour as needed. Cook for 25 seconds until small bubbles appear on the surface. Now flip and the bottom side should have same amount of time to cook. Avoid getting brown spots. Use minimal oil with brush as you roast your tortillas. Being calorie conscious, I usually do not apply oil as due to avocado the tortillas are very soft, however if you are making them for your kids, def go head apply oil. Once both sides cooked, remove the tortilla from the heat and place it on a perforated surface like cooling rack or a mesh to avoid the sogginess from the steam. Once slightly cool, keep them in airtight container. Once cool serve with curries, pickle, garlic yogurt. I love using these tortillas to make quesadillas and wraps for my son! I hope you love this recipe as much as we do! Enjoy!