- 200 g Emborg Organic Spinach
- 150 ml Emborg Full Cream Milk
- 400 g flour
- 1.5 tsp baking powder
- 2 tsp salt
- 4 tbsp oil
Thaw the spinach.
Stir the spinach and milk to combine.
Stir flour, baking powder and salt to combine.
Stir the oil and milk mixture together with the dry ingredients.
Knead the dough for about 5 minutes, then roll the dough into a ball.
Add additional flour if the dough is too wet.
Refrigerate the dough for 15 minutes.
Divide the dough into 12 pieces and roll thin.
Fry in a dry pan for about 30 seconds on each side.
Serve the tortillas with a Mexican meal or as wraps for lunch.