2-Ingredient Chickpea Flour Tortillas {vegan, grainfree}

2-ingredient chickpea flour tortillas are the best and easiest grain-free tortillas! Made with chickpea flour and flaxseed meal (plus water and optional salt). They are vegan, grain-free, oil-free, and incredibly delicious and versatile!

The search for great gluten-free tortillas is over. I was born and raised in California, and have been living in Texas for a decade, so I know tortillas. These are the real deal.

Forget about kneading and rolling. And nope, no tortilla press required.

All that you need? Two ingredients. Plus some regular tap water and (optional) salt.

It’s hard to pick a favorite recipe from a cookbook, but this one ranks near the top from my Chickpea Flour Cookbook.

How to Make 2-Ingredient Chickpea Flour Tortillas

Making these tortillas could not be easier. First, mix the batter: in a large bowl, whisk togehter the chickpea flour, some flaxseed meal, and (optional) salt until combined. Next, whisk in the water until the batter is completley smooth.  

Let the batter stand for 10 minutes.

Meanwhile, heat a large nonstick skillet (I use a well-seasoned cast iron skillet) over medium-high heat. Remove it from the heat and spray or lightly grease the pan with oil of your choice. 

A ladle is the best tool for the next step: portioning the batter, 1/3 cup at a time, into the hot skillet.

How to Cook Grain-Free Tortillas

Immediately after adding the batter, tilt the skillet in all directions to cover bottom of pan. Cook for about 45 seconds, until the tortilla is just golden at the edges.

With a spatula, carefully lift an edge of the tortilla to test for doneness. The tortilla is ready to turn when it is golden brown on the bottom and can be shaken loose from the pan.

Turn the tortilla over and cook for 15 to 30 seconds, until golden brown.

Transfer and Cool the Tortillas

Transfer the tortilla to a cooling rack or clean kitchen towel to cool completely. Repeat with the remaining batter, greasing the skillet and adjusting the heat as necessary between tortillas.

If you plan to store the tortillas. cool completely and then stack between sheets of waxed paper or parchment paper to prevent sticking.

Can I Leave Out the Flaxseed Meal?

Yes, you can omit the flaxseed meal.

I love the addition of flaxseed meal in these grain-free tortillas because, ironically, it makes them taste like multi-grain tortillas. The omega-3  fats in the flax do more than add great health benefits: they also keep the tortillas from sticking, making these a breeze to flip.

However, if you don’t have any flaxseed meal, or cannot eat it for any reason, leave it out! Just add an extra tablespoon or two of chickpea flour to the batter. You could also add an equal amount of chia seed meal.

Make 2-Ingredient Chickpea Flour Tortillas A Staple Recipe

What makes these grain-free tortillas worth making over and over again is tri-fold:

1. fantastic flavor–toasty, nutty, scrumptious
2. great texture–pliable, as a tortillas should be, yet tender, too. They fold, roll, and stack with ease
3. endless versatility–Use them for all of your all of your favorite Tex-Mex dishes, but don’t stop there. These make great wraps for any kind of sandwich and complement Indian, Middle Eastern and Moroccan dishes (and so many other cuisines!) with to delectable effect.

Happy cooking!

More Grain-Free & Vegan Tortillas to Love:

1-Ingredient Red Lentil Tortillas

2-Ingredient Coconut Flour Tortillas

3-Ingredient Sweet Potato Tortillas 

1-Ingredient Black Bean Tortillas

Grain-Free Spinach Tortillas {2 ingredients}

1-Ingredient Split Pea Tortillas

2-Ingredient Chickpea Flour Tortillas {grain-free, vegan}

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★★★★★

5 from 1 reviews

• Author: Camilla
• Prep Time: 5 mins
• Cook Time: 2 mins
• Total Time: 7 mins
• Yield: about 10 medium tortillas 1x

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Ingredients

Scale 1x2x3x

• 1–1/2 cups (180 grams) chickpea flour
• 1/4 cup flaxseed meal (ground flaxseeds)
• Optional: 1/4 teaspoon fine sea salt (more or less to taste)
• 1–1/3 cups water

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Instructions

1. In a large bowl, whisk together the flour, flaxseed meal, and salt. Whisk in the water until smooth. Let the batter stand for at least 10 minutes or for up to 1 hour.
2. Heat a large nonstick skillet (I use a well-seasoned cast iron skillet) over medium-high heat. Remove it from the heat and lightly grease the pan with oil of your choice. Whisk the tortilla batter.
3. Pour about 1/3 cup batter into the pan, quickly tilting in all directions to cover bottom of pan. Cook for about 45 seconds, until it’s just golden at the edges. With a spatula, carefully lift an edge of the tortilla to test for doneness. The tortilla is ready to turn when it is golden brown on the bottom and can be shaken loose from the pan. Turn the tortilla over and cook for 15 to 30 seconds, until golden brown.
4. Transfer the tortilla to a cooling rack or clean kitchen towel to cool completely. Repeat with the remaining batter, greasing the skillet and adjusting the heat as necessary between tortillas, stacking the cooled tortillas between sheets of waxed paper to prevent sticking.

Notes

Tip: You can vary the thickness of the tortillas by changing the amount of water added. For thicker tortillas, reduce the amount of water to 1 to 1-1/4 cups; for thinner tortillas, increase water to 1-1/2 to 1-2/3 cups.

Storage Tip: Refrigerate the tortillas between sheets of waxed paper, tightly covered in plastic wrap, for up to 5 days or freeze, enclosed in a resealable plastic bag, for up to 1 month.

• Category: bread, tortilla, wrap

Nutrition

• Serving Size: 1 tortilla
• Calories: 80
• Sugar: 2.0 g
• Sodium: 99 mg
• Fat: 2.0 g
• Saturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 11.7 g
• Fiber: 3.9 g
• Protein: 4.0 g
• Cholesterol: 0 mg