No-Roll Tortillas

1/8 cup plus 1 tbls chickpea flour
1/2 cup gluten-free cornflour
2 teaspoons tapioca flour
1/2 teaspoon salt
2 eggs
1 1/2 cups water
Directions
1Place the flours and salt in a mixing bowl and mix together thoroughly.
2Add the egg and beat until smooth then slowly beat in the water.
3Cover with clingfilm and refrigerate for 30 minutes.
4Heat a medium sized frying pan until very hot then brush with oil.
5Make sure pan is still ver hot, pour in enough batter to just ocver the bottom of the pan.
6Cook over a high heat until the bottom of the tortilla is golden brown and the edges begin to curl up.
7Flip the tortilla over cook the other side for 30 seconds only (altho I found it took longer).
8Transfer tortilla on to greaseproof paper and repeat with remaining batter.
9Refrigerate or freeze until ready to use.