These are my absolute favourite go-to, gluten free wrap replacement. They make a wonderful accompaniment to falafel, or I love to have a few in the fridge to snack on with houmous or guacamole.
I think the addition of black onion seeds is the perfect burst of light spiced flavour, but chopped fresh herbs or a tablespoon of dried herbs work fabulous too.
Makes 4 tortillas
- 150g chickpea flour (AKA gram flour)
- 275g cold water
- 1 tablespoon black onion seeds
- 1 teaspoon freshly ground black pepper
- pinch of Himalayan salt
- Optional: 1 tablespoon dried mixed herbs
- Add the dry ingredients to a bowl and mix well. Pour in the water and whisk well until smooth, cover and leave to one side for at least an hour but it can sit all day or overnight (move to the fridge if leaving for longer than 8 hours – will keep for 3-4 days).
- Preheat a large non-stick frying pan on a medium-high heat for 2 minutes, until you can feel the warmth if you hold your hand over it.
- Give the batter a final mix then add a third of a cup to the pan, swirling it around to coat the whole base.
- Now steel your nerves! I promise these won’t stick but you have to trust they aren’t burning so you don’t attempt to flip them too soon. Keep the pan on a medium-low heat until the batter has firmed and started to bubble (this will take a good few minutes). Gently loosen the edges with a spatula and try to slide it underneath, if it goes then it’s ready to flip, if not give it a little longer.
- Once flipped cook for a further couple of minutes on the other side then transfer to a plate or wire rack whilst you make the rest (the next ones will cook faster than the first as the pan is already pretty hot).
- You can either serve them straight away or leave to cool, storing them wrapped in baking parchment in the fridge for up to 5 days, reheating them in a hot oven for a couple of minutes before serving.