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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. Sifting flour removes the lumps of the chickpea flour and makes your batter smoother if you don't have a blender. Then 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 to spread the batter from the center to the outside and form round tortillas - adjust the size to your liking - ours are about 6-inch (15 cm) wide but you can make them thinner and wider.
Avoid tilting the pan as it can split the batter.
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.