Whisk chickpea flour, tapioca flour, and a pinch of salt in a medium-sized bowl.
Add water and whisk until a smooth batter forms.
Pour batter onto a preheated pan using a measuring cup.
Quickly pick up the pan and swirl the batter into a circle, spreading it as thin as possible.
Return to the stove and allow to cook for a couple of minutes or until lightly browned on the underside.
Flip the tortilla and cook another 1 to 2 minutes until lightly browned.
Remove the tortilla from the pan and let cool on a wire rack.
Repeat with the remaining batter and enjoy!
Notes
See more expert tips, pictures, and variations above for making chickpea flour tortillas!Yield: 12 6-inch tortillasServing Size: 1 6-inch tortillaCooking Notes:
Use a non-stick pan for best results. If using a regular skillet, you will need to lightly oil the pan so the tortillas can release easily.
If you are having trouble getting the batter completely smooth, use an immersion blender or food processor. I find that just whisking does the trick, though.
The process of pouring the batter and swirling the pan is very similar to making crepes. This takes a bit of practice, so don't worry if the first few turn out a bit more oval-shaped. Once you’ve got the hang of it, you’ll be whipping up multiple tortillas a minute!
Tortilla Sizes:
For a 6-inch - Use a scant ¼ cup or about 3 tablespoons.
Taco-sized tortilla
For an 8-inch - Use a full ¼ cup.
Small burrito-sized tortilla
For a 10-inch - Use a scant ⅓ cup.
Large burrito-sized tortilla
Reheating:
Microwave - Wrap a stack of tortillas in a damp paper towel or cloth and microwave for about 20 to 30 seconds on a microwave-safe plate. The moisture helps prevent them from drying out.
Stovetop - Heat a dry skillet or non-stick pan over medium heat. Place a tortilla on the hot skillet for about 15 to 20 seconds, then flip it and heat for another 15 to 20 seconds. This method helps revive their flexibility and adds a hint of toasty flavor.