3-Ingredient Chickpea Flour Tortillas

Chickpea Flour Tortillas

Wraps are always a treat and I always prefer to make my own tortillas or flatbreads whenever possible, and when they are this easy, devoting a maximum of 15 minutes making them is well worth the effort. I've seen this recipe for chickpea flour tortillas floating around the internet for quite some time now, and there's a good reason for that. Since I discovered it, I've made them on countless occasions, and they've featured as wraps for refried beans, falafels, hummus, and many more other delicious foods.

With only three ingredients, these soft and pliable tortillas come together in hardly any time at all. Simply whisk together the ingredients, heat a non-stick pan over medium heat brushed with a little bit of oil, and cook for about 1 to 2 minutes per side. They really are that easy. Gluten-free chickpea flour — sometimes called "besan" — is what binds the ingredients together without any need for oil, and it's what makes so delightfully spongy and pliable, making them perfect for wrapping just about anything you might want a wrap for. They are a bit thicker than grain flour tortillas, but that makes them a bit more filling. I do suggest doubling the batch, and if desired you can make them larger than I did here by pouring a slightly larger quantity of the batter into the pan. Where I used about 1/4 cup of the batter for each tortilla, you may want to use 1/3 cup.

Notes: Though these are best eaten the day they are made, any remaining tortillas can be sealed in a ziploc bag and left overnight at room temperature to serve the next day.

3-Ingredient Chickpea Flour Tortillas3-Ingredient Chickpea Flour Tortillas
Recipe by
Published on July 9, 2019

Quick and easy three ingredient chickpea flour tortillas — great for wrapping

Preparation: 5 minutes
Cooking time: 20 minutes

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  • 1/2 cup chickpea flour (besan)
  • 1/2 cup tapioca flour (starch)
  • 1 cup canned coconut milk (or 2/3 cup canned coconut milk + 1/3 cup water, see note)
  • In a medium bowl, whisk together the chickpea flour and tapioca flour and then pour in the coconut milk and whisk further until well combined. The batter will be fairly thick and smooth.

  • Brush a large non-stick skillet with a little oil and heat over medium heat. When hot, pour 1/4 cup of the batter onto the pan, spreading it quickly and gently with the back of the scoop to form a circle that is roughly 6 inches round.

  • Cook until small bubbles begin to form on the top, 1 to 2 minutes, and then gently flip and cook for another minute. Transfer to a plate lined with foil, and repeat with the remaining batter. Keep loosely wrapped in the foil until ready to serve.

  • Note: A 5 1/2 ounce (165 mL) can of coconut milk holds about 2/3 cup, making them a good option to use for these tortillas (and an essential item in my pantry) by topping with water to make 1 cup, instead of opening a 13 1/2 ounce (400 mL) can which holds a little over 1 2/3 cups.

Makes 6 to 8 6-inch tortillas

3-Ingredient Chickpea Flour Tortillas

More flatbread recipes from Lisa's Kitchen:
Homemade Flour Tortillas
Quick and Easy Spelt Tortillas
Fenugreek Chapatis
Fenugreek Roti
Besan Roti

Audio Accompaniment: Max Richter - Piano Works

On the top of the reading stack: Letters to Milena by Franz Kafka


Stacy Lundquist said...

Can these be used in both sweet and savory ways?

Lisa Turner said...

I've only ever used them for savory foods, but I don't see why you couldn't use them for sweeter foods too as they have a fairly neutral flavor. I wonder what you have in mind? I am curious.