A delicious gluten free, vegan chickpea tortilla filled with protein.
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In a large bowl add chickpea flour, tapioca starch, and salt together. Whisk well. (see video)
Add water, and whisk until smooth. You want the batter to be thin. Add water a little bit at a time if it's too thick.
Using tinfoil, shape a form in a circle. Place it onto parchment paper sprayed with oil on a cookie sheet.
Fill the middle of the form with batter. Push down the form to try to keep the batter inside. Place cookie tray into a preheated 400 degree oven. Cook tortilla on one side 3 - 4 minutes. Remove form. Flip tortilla over and cook another 3 - 4 minutes until bubbles form. (see video)
Serve and enjoy with whatever filling you choose. I chose fresh mozzarella cheese and roasted red pepper.
2 cups chickpea flour
2/3 cup tapioca flour
1/4 tsp sea salt
1 cups water - add more a little at a time if needed