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kale tortillas

[:en]Kale Tortillas[:]


  • 240 g 2 cups yellow wheat, all-purpose or whole wheat flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 55 g 1/4 cup refined coconut oil, at room temperature
  • 30 - 50 g kale pulp made from 144 g (2 cups kale and 240 ml (1 cup) water
  • 1/3 - 2/3 cups water


  • Make your kale pulp as described above.
  • In a bowl, combine flour, salt, and baling powder.
  • Add coconut oil and use your hands to work it into the flour really well. You are looking for a crumbly dough with no lumps of fat left.
  • Add kale pulp and water. (Start with 1/3 cup water and add more if needed) You'll want a firm but pliable dough.
  • Divide the dough into 8 equally sized pieces.
  • Roll out until the tortillas are approximately 7 inches (a little les than 18 cm) in diameter.
  • Heat a cast iron pan over high heat.
  • Cook the tortilla on each side for about 1 to 2 minutes.
  • Place on a plate and cover with a second plate upside down.
  • Repeat with remaining tortillas.