1/2 cup bean flour (I have used chickpeas, almond and white beans.
1/2 cup water
Mix all well in a custard cup. Pour 1/2 cup onto a hot, oiled, 10 inch skillet, tipping it to form a thin even circle. Pour any of it, that doesn’t stick fairly quickly, back to your cup. Brown on both sides and serve.
These have traveled well. I can also make a batch and cook one in 5 minutes. It can be quick. It holds together better than my gluten tortillas ever did!