Chickpea flour tortillas

Pour chickpea flour into a suitable sized container. Next, add turmeric, ground chili pepper, ground coriander, sugar, salt and the specified amount of baking soda to the flour. Mix all the loose ingredients until they are completely combined.

Wash the cilantro and tomatoes, then dry it all with a paper towel. Finely chop the cilantro, cut out the stalks of tomatoes, and finely dice the pulp. Peel the onion, then cut it into very small cubes with a knife. Mix the chopped onions and tomatoes, as well as chopped cilantro together in a bowl.

Pour water into the flour mixture and mix everything well. You can use a mixer or blender, as you need to beat very well so that there are no lumps left in the dough. If the dough turns out to be too thick, you can add a little more water. The necessary consistency is like thick sour cream.

Now add chopped vegetables and herbs to the dough. Mix everything thoroughly again. Let the dough stand for 10 minutes.

When the specified time has passed, we put a frying pan on medium heat and heat it well (dry, that is, without greasing it with oil). Carefully spread the dough on the heated surface of the pan. The size of the cakes can be adjusted to your taste. In this way, you can bake both very small tortillas and quite large ones.

Bake the tortillas over medium heat until golden and ruddy. In the process, we lubricate the edges of the cakes with vegetable oil. Next, turn the tortillas over and bake on the other side as well - until ruddy. If the tortillas are fried well on the outside, but they don't have time to bake inside, it's worth reducing the heating of the stove a little. We do the same thing until all the dough is over.

Everything is ready! We serve the tortillas on the table hot or cold - it will be both very tasty and healthy! Bon appetit!