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In a large food processor bowl, add the can of chickpeas with the liquid from the can.
Process on high speed until it forms a smooth, yellowish, fine batter.
Add flour, process again on medium-high until a slightly sticky dough ball forms.
Sprinkle some flour on your work surface, lightly oil your hands to grab the dough and place it on a floured surface.
Sprinkle extra flour on top of the dough ball and knead a few times, adding more flour if needed to form a smooth dough.
Cover with a towel and set it aside for 10 minutes to relax.
Cut the dough into 12 equal pieces, roll each piece into a ball.
Roll each ball on a floured surface, using a rolling pin, adding more flour on top as you roll to prevent sticking.
Warm a non-stick pan on medium-high heat, add the rolled tortillas, cover with a lid, and cook for 2 minutes until bubbles form on top.
When bubbles appear, remove the lid, flip the tortilla, and cook for another minute on the other side.
Repeat until all the tortillas are cooked. Stack up the cooked tortillas on a plate, cover with foil to keep them warm and soft.