08 Mar Chickpea flour Tortilla
Ingredients for 2 medium-size tortillas
2.646 oz. of chickpea flour, 0.338 cup of water, 1/4 teaspoon of salt, 1 teaspoon of curry spice mix, a touch of black pepper, extra virgin olive oil.
Put the chickpea flour in a jar or in a small bowl. Add the salt, the spices and black pepper. Mix with an eggbeater to prevent lumps. Add the water and beat well with the eggbeater until you obtain a homogenous mixture.
Grease lightly a good non-stick frying pan with oil and heat. Place in it half of the mixture, giving it a round shape, and lower the heat to medium-high. Cook until bubbles form, and then flip it over with a spatula.
Cook one or two minutes more, remove and keep in a dish while you cook the rest of the mixture. They are better when they are just done, but you may keep them in the refrigerator plastic wrap, reheating them lightly before eating.