Gluten-free tortillas with feta: the easy and veg recipe

The gluten-free tortillas with feta are flavorful and good and are made with chickpea flour

The gluten-free tortillas with feta flavored with basil and olives are a dish of immediate realization and full of flavor. Chickpea flour is ideal for cooking excellent gluten-free tortillas on the spot and quickly. Here they are seasoned with feta and olives but the tortillas can be stuffed as your taste and imagination suggest.

Preparation of gluten-free tortillas with feta

1. First, prepare the dough by putting the chickpea flour with a pinch of salt and the cayenne pepper in a bowl and, slowly, pour the water that must be incorporated slowly while continuing to turn the dough which must be full-bodied and free of lumps.
2. Let it rest just for the time it took to prepare the filling. Open the feta, remove its water and cut it into flakes with the help of a fork.
3. Pitted the black olives and cut them into small pieces, wash plenty of fresh basil and chop the leaves with your hands.
4. Then add the chopped olives and the chopped basil to the feta, mix well and add quality extra virgin olive oil.
5. Put a non-stick pan on the heat, grease it with a little olive oil and pour a ladle of mixture , arrange it giving it roundness and cook on both sides, turning the tortilla with a spatula.
6. In a few minutes you will see a crunchy crust appear, meaning the tortilla is cooked.
7. Continue until you finish all the chickpea flour mixture, stacking the tortillas one on top of the other in a flat plate.
8. Now there is nothing left to do but stuff these gluten-free tortillas with the topped feta and serve. If you want you can also add a few pieces of ripe tomatoes.

storage

We recommend consuming the tortillas within 1-2 days , preferably in 1 day if they have already been seasoned. You can keep them in the refrigerator well covered with cling film.