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Add chickpea flour, arrowroot starch, and sea salt together to large mixing bowl.
Whisk until evenly mixed.
Add water, and whisk until smooth. Texture should be thin, like pancake batter. Add water, tbsp by tbsp, to get desired consistency.
Heat a skillet or griddle on the stove over medium heat.
Pour ¼ cup of the batter onto the pan (this will make taco sized tortilla). You can maneuver pan in a circular motion to help spread out evenly into larger circle, but keep as even as possible.
Cook on each side for 1-2 minutes until golden-brown on medium heat. The tortilla is ready to flip to cook other side when the top appears dull, as opposed to shiny.