Spinach Tortillas

It's easy to vary the spices in these tortillas. Spinach goes with many spices, including italian spices, curry spices, and even nutmeg! Just make sure not to overdo the spices, if you stray from the ones listed in this recipe. Tortillas are meant to be a base for other foods, so too much flavor can be overwhelming. (On the other hand, if you feel like serving your tortillas plain, go all out on the spices! But keep in mind that even in this situation there is such a thing as too much.)

Ingredients:
1 tbsp olive oil
2 cups chopped spinach
1/4 cup water
1/4 tsp garlic powder
1 tsp dried basil
1/4 tsp oregano
2 cups white flour (or 1 1/2 white and 1/2 whole wheat)
1/2 tsp baking powder
1/2 tsp salt
1/3 cup lard, shortening, or butter (or a combination)

Over medium-high heat, sauté spinach in olive oil. When it begins to wilt, add water and spices, and cook for 5 more minutes, or until spinach is very soft and wilted. In medium bowl, combine flour, baking powder, and salt. Work in lard, shortening, or butter with pastry cutter or fingers, like for a pie crust. When flour/fat mixture has a crumbly texture, pour in warm spinach mixture, and combine until dough is a cohesive mass. Knead slightly, adding flour if dough seems too sticky to roll out. Break the dough into 8 dough balls, and coat outsides with flour, if still a bit sticky. Working with one dough ball at a time, roll tortillas out on a floured surface, as thin as possible, rolling from the middle to the edges, to form a round tortilla. Cook each tortilla over medium heat on a dry skillet, waiting until pockets of dough puff up, and then flipping the tortilla. Serve hot, or save in a sealed bag, between paper towels to retain softness and prevent condensation.