Gluten-Free Tortillas

Steps

1. Blend or whisk chickpea flour, tapioca flour, salt, and water together. Use 3/4 cup water for thicker tortillas, up to 1 cup for thinner ones, or up to 1 2/3 cups for very thin wraps.
2. Heat a little oil in a non-stick pan over medium heat.
3. Pour about 1/3 cup of batter into the pan (use more for enchiladas).
4. Cook for 2 minutes, flip, and cook the other side for about 1 minute.