1 cup garbanzo bean flour
1 cup water
1/2 tsp salt
1 tsp ground cumin (optional)
Coconut or olive oil
Preheat oven at 350 degrees.
Whisk flour, water, cumin, and salt in a medium mixing bowl.
Heat skillet on stove with a small amount of coconut or olive oil.
Measure 1/3 cup of batter and place in skillet. Cook as though you’re cooking pancakes. Tortilla will bubble when ready to flip, about 2 minutes on each side.
Set aside and let cool while you make the rest.
Turn muffin pan upside down and grease the bottom. Place tortillas between the grooves to make a taco shell shape. Place in oven and and bake for 30-40 minutes until crisp.
Makes about 6 tortillas.