1-Heat a skillet over medium heat and rinse the fresh spinach, adding it while still damp to wilt for 1-2 minutes. If you’re using frozen spinach, thaw it first and drain any excess water to keep the dough from getting too wet.

2-Blend the wilted or thawed spinach with the vegetable oil and salt until you get a smooth puree. This step infuses the tortillas with that fresh, green goodness and ensures even distribution.

3-In a large bowl, whisk together the flour and baking powder to combine them well before adding the wet ingredients.

4-Add the spinach puree and about ¼ cup water to the flour mixture, then mix and knead by hand for about 5 minutes until a soft dough forms. Adjust with more water if it’s dry or more flour if it’s sticky, aiming for a pliable texture.

5-Shape the dough into a ball, cover it, and chill for 15-20 minutes to make it easier to roll out.

6-Divide the chilled dough into 6-8 equal portions, form each into a ball, and dust your work surface with flour if needed. Roll each ball into an 8-10 inch disc using a rolling pin for thin, even tortillas.

7-Heat a non-stick pan over medium heat and cook each tortilla for 1-2 minutes per side until brown spots appear, giving them that perfect texture.

8-Serve them right away or set them aside for storage, as they taste best when fresh.