Vegan, Gluten-Free Chickpea And Flax Seed Tortillas
- 2 tablespoons ground flaxseeds (or flaxseed meal)
- 2 tablespoons warm water
- 1 cup chickpea flour
- 3/4-1 cups water
- Pinch sea salt, turmeric, cumin
- olive oil, to thin as desired
- Whisk the ground flaxseeds and warm water together in a small bowl. Let it sit for 5-10 minutes to thicken until it comes together.
- Add thicken ground flax seed with the rest of the ingredients. Whisk in the water starting with 1/3 cup at a time. Mixture should be like pancake batter, no lumps. For thinner tortillas add more water (up to 1 cup).
- Preheat a lightly greased a 9" pan on medium heat. Pour ~1/2 cup batter and swirl to coat the bottom.
- Cook 1st side for about 3 minutes, depending on the thickness of your batter. You're ready to flip when the edges start to become golden and dry. Flip and cook on the other side for about a minute more.
- Serve as tortillas, pizzas, or tart/pie crust, or wrap!
ground flaxseeds, water, chickpea flour, water, salt, olive oil
Taken from food52.com/recipes/28818-vegan-gluten-free-chickpea-and-flax-seed-tortillas (may not work)