We love them with eggs and salsa. Breakfast burritos, anyone?
Try them out. They are flexible, almost crepe like. And even reheat well, the next day. I also love that they have some extra protein being mainly garbanzo bean flour. Enjoy!
Mix all the ingredients very well. It should look like a crepe batter-thin and without lumps.
Heat a non-stick pan on medium. I like a small frying pan for corn tortilla size. Add a little of oil, approximately 1 tsp.
Add 1/4-1/2 c. of batter, depending on pan size. You only want enough to coat the bottom of the pan. Again, think crepes. Cook 2-3 minutes on each side.Don’t be tempted to flip too early. It might break. Remember, it’s still not wheat flour and is a bit more delicate. To get a little extra color, try re-flipping the tortilla to cook one or two sides a bit extra.
Stack on a plate. Repeat the process for each tortilla, mixing the batter before adding batter to the pan. In the middle of the batch, if necessary, add a bit more oil.