Ingredients
1 cup chickpea flour
½ cup tapioca flour/starch
2 oz fresh baby spinach leaves
1⅛ cup water
⅓ tsp salt
Preparation
Add spinach leaves, salt, chickpea flour and tapioca starch to a blender. Use 1 cup of water for thicker or smaller tortillas or use 1⅛ cup of water for thinner or bigger tortillas.
Heat a few drops of oil in a skillet on low-medium heat. Pour ⅓ cup of the batter and cook for 2 minutes. Flip the tortilla and cook for 1 more minute. Repeat for the rest of the batter.
Let tortillas cool to the touch and store in an air-tight, covered container until needed.
