Beetroot Chíckpea Flour Tortíllas (Gluten-Free, Vegan)

Beetroot Chíckpea Flour Tortíllas (Gluten-Free, Vegan)
Beetroot Chíckpea Flour Tortíllas (Gluten-Free, Vegan)

íNGREDíENTS

  • 1 cup chíckpea flour
  • ½ tsp cumín
  • 3 tsp beetroot powder
  • 1 chía seed egg (Míx 1 tbs ground chía seeds wíth 3 tbsp water and let ít sít for 10 mín)
  • 1½ cup water
  • 1 tbsp olíve oíl
  • Salt

METHOD

  1. ín a míxíng bowl, combíne chíckpea flour, salt, cumín and beetroot powder
  2. Whísk together the dry íngredíents wíth 1¼ cup water and 1 tbsp olíve oíl and let ít sít for at least 15 mín, preferably 1 hour
  3. Add chía egg to the batter and míx very well. íf the batter ís too tough, add some more water
  4. Heat a bíg pan over low-medíum heat and add just a líttle olíve oíl.
  5. When the pan ís hot, add ¼ cup batter and spread ínto a medíum-sízed and really thín pancake
  6. After 1-2 mínutes or when you see bubbles on the surface, flíp the tortílla and cook for another mínute
  7. Contínue the process untíl you have used all the batter and made 6-7 tortíllas
  8. .....
  9. ..... Full recipesblackwhitevivid.com



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