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In a high-speed blender, add all ingredients and blend until smooth and no chickpea flour lumps show.
In a large mixing bowl, sift the chickpea flour, arrowroot flour, and salt.
Stir in liquid and whisk until smooth. The batter should be a bit thinner than a pancake batter.
Warm a non-stick pan over medium-high heat and grease the surface slightly with oil spray or a piece of absorbent paper grease with coconut oil.
Scoop ¼ cup of batter in the center of the pan and use the back of a spoon to spread the batter, working in a circular motion.
Cook 2-3 minutes on one side or until the top dries out and it's easy to flip.
Cook for an extra 1 minute on the other side.
Serve cold or lukewarm as a tortilla or flatbread side to curries.