Skip to Content

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!

Stack of 2-ingredient chickpea flour tortillas

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

Note that the complete directions are also in the recipe card below.

Making these tortillas could not be easier. No rolling or pressing of tortilla dough required because these tortillas are made with a simple batter (similar to making crepes).

Step One: Whisk the Dry Ingredients

First, mix the batter: in a large bowl, whisk together the chickpea flour, flaxseed meal, and (optional) salt until combined.

Step Two: Add the Water

Next, whisk in the water until the batter is completely smooth.  

Step Three: Let Batter Rest

Let the batter stand for 10 minutes. This is a great time to daydream, check your email, or gaze out the window :).

Batter for chickpea flour tortillas

Step Four: Heat the Skillet

Heat a large nonstick skillet (a ceramic nonstick pan or a well-seasoned cast iron skillet) over medium-high heat. If desired (or if you do not have a nonstick pan), spray or lightly grease the pan with the oil of your choice (this means, of course, that the tortillas will no longer be 100% oil-free).

Step Five: Portion and Spread the Batter

A ladle is the best tool for the next step: portioning the batter, 1/3 cup (75 mL) at a time, into the hot skillet.

Bowl of chickpea flour totilla batter

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.

Step Six: Cook and Flip the Tortilla

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.

Chickpea flour tortillas in skillet

Step Seven: Cool the Tortilla (and Repeat)

Transfer the tortilla to a cooling rack or clean kitchen towel to cool completely.

Repeat with the remaining batter, adjusting the heat as necessary between tortillas.

Chickpea flour tortillas on cooling rack

How to Store Chickpea Flour 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 Omit 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.
Chickpea flour tortillas

Happy cooking!

More Grain-Free & Vegan Tortillas to Love:

Stack of 2-ingredient chickpea flour tortillas

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

Yield: 10 medium tortillas
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes

Easy 2-ingredient chickpea flour tortillas are the best grain-free tortillas! They are vegan, oil-free, gluten-free & only 80 calories each.

Ingredients

  • 1 and 1/2 cups (180 g) chickpea flour
  • 1/4 cup (26 g) flaxseed meal
  • Optional: 1/4 teaspoon (1.5 g) salt (more or less to taste)
  • 1 and 1/3 cups (325 mL) water

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 prefer ceramic nonstick, or a well-seasoned cast iron skillet) over medium-high heat. Optional: if you do not have a nonstick skillet, lightly spray or grease the skillet with spray/oil of your choice. Whisk the tortilla batter.
  3. Pour about 1/3 cup (75 mL) 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 and 1/2 to 1 and 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.

Nutrition Information
Yield 10 Serving Size 1 tortilla
Amount Per Serving Calories 80Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 99mgCarbohydrates 11.7gFiber 3.9gSugar 2gProtein 4g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Jo

Monday 8th of January 2024

Thank you so much for this… I have adhd meaning I have the attention span of a gnat! I was indulged for a whole hour!!! ????????

Camilla

Tuesday 16th of January 2024

You are very welcome, Jo!

Sheridan

Tuesday 28th of November 2023

Outstanding. I snuck in some dried herbs this is such a healthy and delicious item, I also doubled quantities to make Flatbreads. It's going to be in my rotation. Only request is if all the dry ingredients would have weights. Small thing thank you for this!

Camilla

Thursday 30th of November 2023

Sheridan, I am glad you like the the recipe--how smart to make bigger flatbreads!

Request received, and the weights have been added (sorry they are missing in some of my older recipes--I appreciate the reminders :))

Sheridan

Friday 17th of November 2023

Hi can you confirm how many grams the flaxmeal is instead of 1/4 cup? THANK YOU

Camilla

Friday 1st of December 2023

hi Sheridan--added! :)

lexi

Sunday 17th of July 2022

not bad--subbed in sourdough starter for the flaxseed and it is kind of like a corn tortilla flavored like chickpeas

Camilla

Tuesday 19th of July 2022

How clever, Lexi! Thanks for sharing your adaptation. I really need to make some sourdough starter, I never have!

Gem

Monday 13th of June 2022

Hi I am so excited to try this thank you for the recipe!! I’m traveling out of the country and looking to make all of my food to take on the trip. Can I store these in a baggie for about 16 hours safely? Should I freeze them first? Then refreeze or stick them in the fridge when I get to the airbnb?

Camilla

Thursday 23rd of June 2022

Yes, absolutely!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe