Description
Delicious and easy chickpea flour tortillas, perfect for tacos and enchiladas.
Ingredients
Scale
- 1 cup chickpea flour (also called garbanzo bean flour)
- 1/2 cup tapioca flour
- 3/4–1 cup water
- 1/3 tsp salt
Instructions
- In a blender, combine chickpea flour, tapioca flour, water, and salt. Blend until smooth (or whisk together in a bowl).
- If making thicker tortillas, use 3/4 cup of water. For thinner tortillas, add about 1 cup of water. You can use up to 1 2/3 cups (400 ml) for very thin wraps or crepes.
- Heat a little oil in a non-stick pan/skillet over medium heat.
- Pour about 1/3 cup of the batter into the pan for each tortilla (1/4 to 1/3 cup is a good size for a taco). Use more batter if you’re making enchiladas.
- Cook for two minutes on low-medium heat, then flip and cook the other side for about one minute.
- Enjoy!
Notes
- Watch the video for visual instructions.
- Adjust water quantity based on desired thickness of tortillas.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tortillas
- Calories: 120
- Sugar: 0g
- Sodium: 130mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg