Add split peas and 3 cups (750 mL) cold water to a bowl and cover with a tea towel. Leave at room temperature to soak overnight.

Drain and rinse the soaked split peas, then add to a blender with the remaining 2 cups (500 mL) cold water. Blend well, until batter is very smooth.

Heat a nonstick skillet over low heat. Once the skillet is hot, pour 1/3 cup (75 mL) of batter to the skillet. Use a metal spoon to spread the batter into a very thin 6-inch circle.

Cook for 5-6 minutes or until the top of the tortilla looks dry and edges are lifted. Don’t rush this step! Very gently scoop underneath the tortilla and flip. Cook for another 1-2 minutes before transferring to a cooling rack to cool completely. Repeat with the remaining batter. If the tortillas start to stick, wipe the pan with a paper towel.

Store tortillas in a sealed container in the fridge for 2 weeks or in the freezer, separating each tortilla with parchment paper for up to 6 months.