Spinach Cassava Tortillas

 From PaleoGrubs

4 cups chopped fresh spinach

1 cup cassava flour plus extra for dusting

2 tbsp olive oil plus extra for greasing

1 ½ tbsp water plus extra for cooking

¼ tsp salt

Add the spinach and 3 tablespoon or water to a large pot.

Cook over medium heat until the liquid evaporates.

Remove from the heat.

Add the cooked spinach, olive oil, 1 ½ tablespoon of water and cassava flour to food processor and process until soft dough forms.

Wrap it and refrigerate for 30 minutes.

On a lightly floured working surface divide the dough into 6 balls.

Roll each ball between two pieces of parchment paper.

Light grease non stick skillet with extra olive oil and heat it over medium heat.

Heat the tortilla for one minute on each side or until nice brown spots develop.