If you’ve been hunting for a gluten-free, vegan tortilla that doesn’t fall apart or taste bland, your search ends here. These chickpea flour tortillas are incredibly simple and made with just two main ingredients plus water and a little salt. No weird additives. No tricky methods. Just a pourable batter and a hot pan.
They’re soft, flexible, and perfect for tacos, wraps, and more. Best of all, they check all the boxes: vegan, gluten-free, grain-free, and oil-free.
Table of Contents
Why You’ll Love This Chickpea Flour Tortillas
- This recipe is incredibly easy to follow. There’s no kneading, no rolling, and no tortilla press needed. The batter pours like a crepe and cooks in minutes, making it ideal for beginners and pros alike.
- It uses only two main ingredients: chickpea flour and a simple binder like flaxseed meal or tapioca starch. That’s it.
- The results are soft, flexible tortillas with a nutty, slightly toasty flavor. They won’t crack when folded and can handle hearty fillings.
- These tortillas are naturally vegan, gluten-free, grain-free, and oil-free. Plus, they’re packed with plant-based protein and fiber, making them as nutritious as they are tasty.
Ingredients Needed
For the base
• Chickpea flour: 1 and 1/2 cups or 180 grams. Also known as garbanzo bean flour, besan, or gram flour.
• Water: 1 and 1/3 cups or 325 milliliters. Use room temperature water for best results.
For structure and texture
• Flaxseed meal: 1/4 cup or 26 grams. This helps bind the tortillas and adds extra fiber.
• Salt: 1/4 teaspoon or 1.5 grams, optional. Adjust to taste.
These four ingredients come together to create soft, pliable tortillas with a rich, nutty flavor and a clean ingredient list.
How to Make 2-Ingredient Chickpea Flour Tortillas
- Mix the dry ingredients
In a medium mixing bowl, combine the chickpea flour, flaxseed meal, and salt. Whisk well to ensure everything is evenly blended. - Add the water
Slowly pour in the water while whisking. Keep whisking until the batter is completely smooth and free of lumps. The consistency should be thin and pourable, like pancake batter. - Let the batter rest
Set the bowl aside and let the batter rest for at least 10 minutes. This allows the flour to hydrate fully and gives the flaxseed time to thicken slightly. - Heat your skillet
Place a nonstick or well-seasoned cast iron skillet on medium heat. Give it a couple of minutes to get hot. If your skillet isn’t nonstick, lightly grease it to prevent sticking. - Pour and spread the batter
Stir the batter before each use. Scoop about 1/3 cup of batter and pour it into the center of the hot skillet. Immediately tilt and swirl the skillet to spread the batter evenly into a thin circle. - Cook the first side
Let it cook for 45 seconds or until the edges look dry and the bottom is lightly golden. Gently lift an edge with a spatula. If it releases easily and holds together, it’s ready to flip. - Flip and finish cooking
Flip the tortilla carefully and cook for another 15 to 30 seconds. It should be golden and flexible, not crisp or stiff. - Cool and stack
Transfer the cooked tortilla to a clean kitchen towel or a cooling rack. Stack each one with parchment or waxed paper in between to prevent sticking. Repeat with the remaining batter, adjusting the heat as needed.
Troubleshooting: Common Problems and Solutions
Problem: My tortillas are brittle and cracking
Solution: This usually happens when the tortillas are overcooked or missing the binder. Cook just until the edges are dry and lightly golden. Always include flaxseed meal or starch to keep them soft.
Problem: My batter is too thick or too runny
Solution: Chickpea flour absorbs water differently depending on the brand. If the batter is too thick, add water one tablespoon at a time until it’s thin and pourable. If it’s too runny, stir in extra chickpea flour a little at a time.
Problem: My tortillas taste bitter
Solution: Some chickpea flours have a strong natural flavor. To balance this, mix in a small amount of garlic powder, onion powder, or cumin. These spices add depth and mellow the bitterness.
Problem: The batter is lumpy
Solution: Chickpea flour tends to clump. For a smoother batter, sift the flour before adding it to the bowl or blend all ingredients in a blender until smooth.
Storage and Reheating Instructions
To store
Allow the tortillas to cool completely before storing. Place them in an airtight container or a resealable bag. Layer parchment paper between each tortilla to keep them from sticking. Store in the refrigerator for up to three days.
To freeze
Stack the cooled tortillas with parchment paper between each one. Place the stack in a freezer-safe bag and freeze for up to six months. Label the bag with the date for easy tracking.
To reheat
Microwave: Wrap a few tortillas in a damp paper towel and heat for twenty to thirty seconds until warm and soft.
Stovetop: Warm each tortilla in a dry nonstick skillet over medium heat for about one minute per side until heated through.
Delicious Serving Suggestions
Savory ideas
These tortillas are ideal for tacos, burritos, and quesadillas. You can also use them as a wrap for sandwiches filled with hummus, avocado, and roasted vegetables. They make a great side to serve with curries, lentil stews, or spiced chickpeas.
Sweet options
Spread with peanut butter and layer with banana slices for a quick breakfast or snack. Try them with dessert hummus or a spoonful of fruit jam for a satisfying treat that feels indulgent but stays wholesome.
Helpful Notes
Tip for adjusting texture
You can control how thick or thin the tortillas turn out by changing the amount of water. For thicker tortillas, use between one cup and one and one quarter cups of water. For thinner, crepe-like wraps, increase the water to between one and one half and one and two thirds cups.
Storage tip
After the tortillas cool, place them between sheets of waxed paper and cover tightly with plastic wrap. Store in the refrigerator for up to five days. For longer storage, freeze them in a sealed plastic bag for up to one month.
Conclusion
These chickpea flour tortillas are proof that simple ingredients can deliver amazing results. They are soft, flexible, high in plant-based protein, and fit a wide range of dietary needs. Whether you’re making tacos, wraps, or a quick snack, this recipe has you covered.
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Frequently Asked Questions
Can I omit the flaxseed meal or starch?
You can skip the flaxseed meal if needed, but you may need to add one extra tablespoon of chickpea flour to keep the batter balanced. It is best not to leave out the starch, as it helps make the tortillas soft and easy to fold.
Is chickpea flour healthy?
Yes. Chickpea flour is high in plant-based protein and fiber. It also contains important minerals like iron and magnesium. Compared to wheat flour, it has fewer carbs and calories, making it a smart option for many diets.
Can I bake these tortillas?
Yes, but the result will be drier and less flexible. If you want to bake them, place the batter on oiled parchment paper and bake at 400 degrees Fahrenheit for twenty to thirty minutes.
Can you use chickpea flour for tortillas?
Absolutely. Chickpea flour works well because it binds with water naturally and has a nutty flavor that adds depth to your tortillas.
Can you replace regular flour with chickpea flour?
For some recipes, yes. Chickpea flour can replace wheat flour in flatbreads, pancakes, or batters. However, it behaves differently, so it is not a direct substitute in every recipe.
Is chickpea tortilla healthy?
Yes. Chickpea tortillas are naturally high in fiber and protein while being free from gluten, grains, dairy, and oil.
How do you get the bitterness out of chickpea flour?
You can balance the flavor by adding a small amount of spices like garlic powder or cumin to the batter. Also, letting the batter rest before cooking can help mellow the taste.
