Gluten free Tortillas

My husband and I love tacos.  I had found a recipe for gluten-free tortillas that I was excited to try, and I deemed yesterday the perfect opportunity!  They turned out quite delicious, and I am thinking about making them again tonight, perhaps even using them as a thin crust for pizza.

(Mine did not look like this, as I used flour that was green).

• 1 cup chick pea flour (find it in bulk food bins at Whole Foods, or you can also find this brand in some stores)
• 1 cup warm water
• 1/2 tsp salt
• 1/2 tsp pepper
• Optional: sugar, garlic powder, chives or any other herbs & spices optional

In a bowl, mix flour, water, and spices, and let sit for 15 minutes. Heat a small pan on medium and spray with nonstick spray. Take a tablespoon and ladle four spoonfuls into the hot pan one on top of the other. Give the pan a twirl so the batter spreads out a little. You want it to look like a really thin pancake. Let it cook until the color darkens a bit all over, you see small bubbles on top, and the edges are juuuust lifting up off the pan. It will take about 2 minutes. Use a spatula to flip. Let cook another minute. Transfer to a plate. Continue until all the batter is used up. Makes about 7.

That’s the exact recipe from the website.  I did not use chick pea flour, I used green pea flour, and for the spices I added garlic, orageno and a bit of paprika.  The batter was a bit thick, and I may thin it out a bit the next time I make it, but overall they were delicious and a hit with the hubby!