Step 1

Whisk the chickpea flour, tapioca flour, and (optional) salt in a medium mixing bowl. Break up any lumps in the chickpea flour (with the whisk, a fork, or your fingertips).

Step 2

Add the water, stirring until completely blended. Let the batter stand for 5 minutes. The batter should be the consistency of a thin pancake batter to make tortillas that are akin to traditional flour tortillas. Add a bit more water, if needed.

Step 3

Heat a medium size nonstick skillet over medium heat until just hot.

Step 4

Add 1/4 of the batter (1/3 cup, roughly 78-80 grams) to the heated skillet. Working quickly, tilt the skillet so that the batter evenly covers the bottom of the skillet.

Step 5

Increase the heat to medium-high and cook the tortilla for 1 to 2 minutes until the edges are light golden brown, and the surface appears cooked/ just dry. Slide a spatula underneath and flip over. Cook for about 1 minute longer until just set.

Step 6

Transfer the tortilla to a cooling rack to cool and repeat with the remaining batter. Use as you would any other tortilla!