Gluten Free Tortillas - cooking recipe

Ingredients

25 g chickpea flour
100 g gluten-free cornflour
2 teaspoons tapioca flour
1/2 teaspoon salt
2 eggs
360 ml water

Preparation

Place the flours and salt in a mixing bowl and mix together thoroughly.
Add the egg and beat until smooth then slowly beat in the water.
Cover with clingfilm and refrigerate for 30 minutes.
Heat a medium sized frying pan until very hot then brush with oil.
Make sure pan is still ver hot, pour in enough batter to just ocver the bottom of the pan.
Cook over a high heat until the bottom of the tortilla is golden brown and the edges begin to curl up.
Flip the tortilla over cook the other side for 30 seconds only (altho I found it took longer).
Transfer tortilla on to greaseproof paper and repeat with remaining batter.
Refrigerate or freeze until ready to use.