Homemade Spinach Wraps

Homemade Spinach Wraps (Makes 6–8)

Ingredients

• 2 cups plain flour

• 1 tsp salt

• 1 tsp baking powder

• 2 tbsp olive oil, avocado oil or butter.

• 1 cup packed fresh spinach

• ½ cup warm water (plus a little extra if needed 1tbsp at a time)

Method

1. Blanch the spinach in boiling water for 30 seconds (I used a pan with ½ cup water)

2. Blend the spinach with the warm water until completely smooth.

3. In a bowl, combine the flour, salt, and baking powder.

4. Add the olive oil and spinach mixture. Mix until a dough forms.

5. Knead for 5–8 minutes until smooth. If it’s sticky, add a little more flour; if dry, add a splash more water.

6. Cover and let the dough rest for 30 minutes.

7. Divide into 6–8 equal balls and roll each into a thin circle (about 20–22 cm wide).

8. Cook on a hot, dry frying pan for 30–60 seconds per side, until lightly golden with a few brown spots. Don’t overcook or they’ll become crisp.

9. Stack the cooked wraps under a clean tea towel to keep them soft.

These stay soft for 2–3 days in an airtight container, or you can freeze them with baking paper between each wrap.