Before making this gluten-free flatbread, you will need to soak the chickpeas overnight or about 8 hours*.   After soaking, drain and rinse the chickpeas. 

Add about 3 cups of soaked chickpeas to the blender with 2 cups of water,  and blend until a smooth dough is formed.  2 cups of dried chickpeas,  yields about 6 cups of soaked chickpeas. Therefore, you will be able to blend all of them in two rounds.  Blend until the dough is as smooth as possible with no chickpeas clumps left. You might need to blend for few minutes,  if you are not using a high power blender. 

If you only have a one cup blender, fill a half of the cup with chickpeas and add enough water to barely cover the chickpeas.

Add the blended chickpeas to a bowl, and blend the remaining soaked chickpeas.  Be sure you add water to the blender every time you add new chickpeas.

After all the chickpeas are blended add the tapioca and salt to the bowl and mix until the flour and salt are well incorporated.  The dough will be thick, but runny. 

Add parchment paper to a cookie sheet. Add some dough to the pan,  and spread evenly into a thin layer.  For a thicker bread,  add enough dough and spread it to about 1/2 inch thickness

Bake it  at 420 F for about 25 to 30 mins. Depending on the thickness of the dough and what you intend to do with the bread, the time will vary on how long you will bake the bread.

The recipe will make about 3 flatbreads (around 14 inches long), depending on the thickness of the dough.