Blend fresh spinach and warm water in a blender until smooth.

1. In a large bowl, combine flour, salt, and baking powder if using.
2. Add spinach puree and olive oil to the dry ingredients. Mix until a dough forms.
3. Turn the dough onto a floured surface and knead for 5–7 minutes until smooth and elastic.
4. Cover with a damp towel and let rest for 20–30 minutes.
5. Divide dough into 8–10 equal portions and roll each into a ball.
6. Roll each ball into a thin circle using a rolling pin.
7. Heat a dry skillet over medium-high heat. Cook each tortilla for 30–60 seconds per side until lightly browned and puffed.
8. Stack cooked tortillas and wrap in a clean towel to keep warm and soft.