• Nicely wash fresh spinach leaves.
• Puree to a smooth paste. Optional --Blanch leaves before pureeing
• In a mixing bowl add flour, salt, oil, caraway seeds(optional) and pureed Spinach.
• Using lukewarm water knead to soft pliable dough.
• Keep dough covered for at least 10 minutes.
• When ready to make, divide dough into equal sized portions.
• Roll each portion into circular discs/tortilla shapes, with rolling pin or use your tortilla press.
• Heat a griddle, cook tortilla from both sides lightly.
• Serve hot as required.

To store Tortilla

• Cool completely.
• Line each tortilla with a parchment or butter paper. Wrap in aluminum foil and store in freezer friendly ziplock bag or air tight container. Freeze for about a month. Thaw before using.