Gluten-Free, Corn-Free Garbanzo-Sorghum Flour Tortilla

I am now over 120 days into my food elimination and rotation diet.  See this post to understand food sensitivities.  At 90 days I was able to start to rotate back into my diet most of the 37 foods to which I had IgG food sensitivities.  I am happy to report that I have been able to add almost all the limited foods.  Bread like products have probably been the hardest food to substitute.  One of my favorites is this Garbanzo-Sorghum Tortillas that I invented out of desperation. But, it is a keeper!  I am still rotating foods and plan to continue to do so.  Here is the recipe:
1. Heat a cast iron griddle
2.  In a bowl whisk together 1/2 cup Garbanzo Flour, 1/2 Cup Tapioca Flour, 3/4 Cup Sweet Sorghum Flour. A bit Salt (optional)
3.  In a small bowl place about 3 tablespoons of oil – Actually Ghee, melted Butter or Coconut Oil works better with a cast iron skillet.
4. Stir about 1/2 cup of warm water into flours. Stir until moisten. Batter will be stiff enough to handle with your hands. Like a very soft clay.
Take a walnut size bit of dough, dip into oil and roll out in between parchment paper.

This next part is what makes this work:

Lift off one side of parchment. While still holding the parchment paper, lay the tortilla right onto the cast iron skillet.  After a few seconds the tortilla will separate from the paper, letting you lift the parchment right off.  Cook each side, pressing with a metal spatula.  Place cooked tortilla in between a cotton dishtowel. The tortilla will become softer as it steams.  Enjoy!