Three Color Vegetable Tortillas

Method

1. Trim the roots from 30g spinach, rinse it clean, tear it into 3 lengths and blend it with 100ml water until smooth.
2. Peel 50g carrot, rinse it, cut it into short pieces and blend it with 110ml water until smooth.
3. Mix the white dough: put 200g all purpose flour, 3g salt, 3g baking powder, 1 tablespoon cooking oil, 60ml unsweetened oat milk and 60ml warm water in a bowl, then stir until the dough comes together.
4. Knead by hand until smooth and no longer sticky, wrap in cling film and rest the dough for 30 minutes.
5. Make the other two doughs the same way, each with 200g flour, 3g salt, 3g baking powder and 1 tablespoon cooking oil, using the blended spinach and the blended carrot in place of the oat milk and warm water.
6. Divide each dough into 4 equal pieces, roll them into balls, dust with flour and roll them out thin.
7. Set a 26cm plate upside down on each sheet and trim around it so every tortilla is evenly round.
8. Wipe a thin film of cooking oil over a nonstick pan, set it over high heat and cook each side for 1 to 2 minutes until light brown spots appear and the surface blisters, then lift it out.

Tips

• Dry, crumbly dough takes a splash more water, and sticky dough takes a little more flour.
• Rolling from the center out to the edge keeps the tortillas round, and shaping them larger than the size wanted allows for shrinkage in the pan.
• Spinach is sold in supermarkets, and blended pandan leaf juice gives the same green color when spinach is not available.
• Blended vegetable juice strained through a sieve keeps the dough smooth, since leftover fiber leaves it rough.
• A properly hot pan matters, because a cool pan dries the tortillas out and makes them stiff.
• Cooked tortillas stacked under a damp cloth stay soft.