Homemade Spinach Wraps (Tortillas)

Ingredients
750 ml wholewheat or bread or cake flour
10 ml baking powder
5 ml salt
125 ml spinach - cooked, chopped and thoroughly drained
75 ml softened butter - or coconut oil
160 - 250 ml water - divided

Method
Add flour, spinach, baking powder and salt to a food processor.
Pulse to finely chop the spinach and combine ingredients.

Add butter/coconut oil and pulse to combine, scrapping down the bowl to incorporate all ingredients.

Add 160 ml water in a slow steady stream to the ingredients to form a ball.
Add additional water 1 tablespoon at a time until the dough comes together.

Knead for a short while - (less than a minute) until the dough is tacky - if the dough is too sticky add some more flour.

Transfer the dough to a lightly floured surface - divide into 8 equal pieces and cover with a towel - rest for 10 minutes.

Heat a large pan over medium heat and working one ball at a time flatten to a disc shape. Flour lightly, and roll very thin - to about 25 cm

Gently transfer disc to the heated pan and cook for about 20 - 30 seconds, until bubbles form and are slightly browned - do not overcook or the wraps will become stiff.

Transfer cooked wraps to a plate and cover with a damp towel.

Continue with remaining wraps, stacking each one on top of the other - the steam and heat will assist in keeping the wraps soft and pliable.

You can refrigerate them for about 3 days or freeze,
To soften - zap them in the microwave for 15 - 20 seconds.