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Gluten-free tortillas that are soft, flexible, and easy to make — without rolling them out. No wheat and no corn.

This recipe has been on my blog since 2017 and became one of the most loved recipes in my community. It also made it into my cookbook.

These tortillas are perfect for wraps, quesadillas, and enchiladas.

1 cup (120 g) chickpea flour (also called garbanzo bean flour)

½ cup (60 g) tapioca flour/starch

1 cup (240 ml) water

⅓ tsp salt