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Spinach Tortilla
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5 from 5 votes

Spinach Tortilla

Homemade Soft Tortillas made with Multigrain flour and fresh Spinach.
Prep Time10 mins
Cook Time15 mins
Course: Main
Keyword: Reipes with Spinach, Spinach Roti
Author: Swati


  • Blender/Food Processor
  • Stand Mixer for Dough(optional)
  • Mixing Bowl
  • Griddle/Tawa


  • 2 Cups Multigrain Flour/Atta
  • 1 Cup Pureed Spinach
  • 1 tsp Ajwain/Caraway Seeds
  • 2 tbsp Oil(Olive/Canola/Rice Bran)
  • 1 tsp Salt


  • 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.