Mix all dry ingredients together.

Process spinach in food processor with a little of the dry mixture.

Eventually add remaining mixture.

Add in egg, vinegar, and water.

Wrap in plastic and refrigerate at least 20 minutes. You can chill overnight.

To make tortillas that are uniform in size, I weight the dough in grams, divide that number by eight. I weigh each ball.

Using a tortilla press with parchment paper, make tortillas and cook on griddle or frying pan one at a time.

I start with a high heat and then reduce to medium low. Tortillas cook quickly about 20 seconds each side.

Allow to cool before storing.