Ingredients
1 cup chickpea flour
½ cup tapioca flour
2 oz fresh spinach
1–1⅛ cups water
⅓ tsp salt
Instructions
Blend all ingredients until smooth.
Pour ⅓ cup batter into a non-stick skillet.
Cook 2 minutes on one side, flip, then cook 1 minute more.
Repeat for 6–7 tortillas.
Notes
Use less water for thicker tortillas, more for thinner ones.
Best cooked on a non-stick skillet.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Bread
- Diet: Vegan
