Step 1

Add chickpea flour, arrowroot starch, and sea salt together to large mixing bowl.

Step 2

Whisk until evenly mixed.

Step 3

Add water, and whisk until smooth. Texture should be thin, like pancake batter. Add water, tbsp by tbsp, to get desired consistency.

Step 4

Heat a skillet or griddle on the stove over medium heat.

Step 5

Pour 1/4 cup of the batter onto the pan (this will make taco sized tortilla). You can maneuver pan in a circular motion to help spread out evenly into larger circle, but keep as even as possible.

Step 6

Cook on each side for 1-2 minutes until golden-brown on medium heat. The tortilla is ready to flip to cook other side when the top appears dull, as opposed to shiny.