I found this recipe somewhere and have tweaked it into a family favourite.
Blend together with a stick blender or a blender.
3/4c. Milk of choice
2T-4T oil of choice
1/2c tapioca flour
1/2c. Chickpea flour
1/4tsp salt
1 tsp psyllium husk (optional)
Add milk to thin to a crepe batter thickness for wraps, fry in a lightly oiled pan.
For naan, use less milk so batter is more of a pancake batter thickness.
Good and Gluten-Free 