Ingredients
Dry Ingredients
- 1 cup chickpea flour (also called garbanzo bean flour)
- 1/2 cup tapioca flour/starch
- 1/3 tsp salt
Wet Ingredients
- 2 oz fresh baby spinach leaves
- 1 – 1 1/8 cup water (adjust based on desired tortilla thickness)
Instructions
- Prepare the batter: Process all ingredients in your food processor or blender until the batter is smooth. Use 1 cup of water for thicker, smaller tortillas suitable for tacos, or about 1 1/8 cup of water for thinner, larger tortillas like burritos.
- Heat the skillet: Pour about 1/3 cup of the batter into a non-stick skillet preheated on low-medium heat. You may add a few drops of oil if desired, but the tortillas cook well without oil. Using a non-stick skillet is recommended to prevent sticking.
- Cook the tortillas: Cook the batter for two minutes on one side, then carefully flip the tortilla and cook for about one minute on the other side until cooked through and slightly firm. Remove and enjoy your healthy spinach tortillas!
Notes
- Adjust water quantity to control the thickness and size of the tortillas.
- Using a non-stick skillet is important to prevent sticking and achieve even cooking.
- Optional: add a few drops of oil to the skillet if desired, but not necessary.
- Chickpea flour provides a protein-rich base, making these tortillas gluten-free.
- These tortillas are best served fresh but can be stored wrapped in a clean kitchen towel for a day.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Healthy/Gluten Free
- Diet: Gluten Free
