3 cups boiling water
6 cups spinach, lightly packed
2 cups all almond flour
3 tablespoons unsalted butter
1 1/2 teaspoons salt
1/4 cup room temperature water, plus more as necessary
In a heatproof bowl, pour the boiling water over the spinach. When the spinach is bright green and wilted, about 2 minutes, drain the water using a strainer.
Add the flour, salt, and butter to the food processor and pulse until combined.
Add the spinach and process until fully combined with the flour, stopping and scraping down the sides of the bowl as necessary. Then turn on the food processor and slowly pour in the room temperature water until a dough forms.
Remove the dough from the food processor, form it into a ball, and knead it for about 30 seconds until smooth. Then place the dough in a clean bowl & cover it with a towel, and let it sit for 20 minutes.
Divide the dough into 4 even balls. Smash all dough balls into flat disks. On a flat floured surface, roll each ball into a very thin round circle, about 8 inches wide.
Heat a dry skillet or flat iron over medium heat. Cook each tortilla about 30 seconds on one side, then 15 to 30 on the other, until cooked through and faint light brown spots form on the second side.
When the tortilla is cooked, place it on a plate covered with a clean towel. Enjoy with favorite ingredients!