Oat Tortillas

Oat tortillas are soft, pliable and so easy to make. Better than store bought, these gluten free tortillas are perfect for tacos, wraps, burritos, naan or as flatbread. This vegan oat flour tortilla is great in sweet and savory dishes.

Course Lunch, Side Dish

Cuisine American

Keyword oat flour flatbread, oat flour tortilla, oat flour wrap, oat tortilla

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 111kcal

Author Samantha Rowland

Ingredients

Oatmeal Tortillas

1.5 cups rolled oats
2 cups water
1/2 tsp sea salt

Oat Flour Tortillas

1 1/3 cup oat flour
1.5 cups water
1/2 tsp sea salt

Instructions

Make the batter:
For rolled oats: Add the oats, water and salt to a highspeed blender. Blend on high for about 1 minute until smooth. Note: this mixture will seem very thin at first.
For oat flour tortillas: Combine the oat flour, water and salt in a bowl. Stir well until you no longer see lumps in the mixture (you will likely want to use a whisk or fork). The batter will be thin.
Let the batter sit for about 10 minutes to thicken. Check the consistency – should be like very thin pancake mix. Add 1-2 tablespoons of water if needed.
While you are waiting for the batter to thicken, preheat a large non-stick skillet over medium low heat. Once the batter is thickened, turn the heat up closer to medium.
Spray the skillet with oil (olive oil or avocado oil are my favorites). Add between ¼ cup and ½ cup of batter depending on how big you want your tortillas (1/4 cup for small tacos, ½ cup for burrito sized tortillas).
Spread the batter out into a thin, uniform consistency. I typically do a combination of tilting the skillet around and spreading out the batter with the back of a silicone spatula.
Once a thin tortilla has been made, let the tortilla cook for 3-4 minutes. If it seems ready to flip, flip it and cook another 3-4minutes. Flip it again to slightly brown the first side (1-2 minutes) then flip again to brown the second side (1-2 minutes).
Transfer to a plate and continue until all the oat tortillas have been made. Note: this process will go faster if you use 2 skillets or a large countertop cooktop.

Notes

**Recipe was written so that each batch of batter makes 5 to 6 1/3 cup tortillas. You may get 6 depending on how much extra water you have to add.**

Top tips

The batter will be extremely thin in the beginning. Give the batter at least 10 minutes (stir occasionally if you are using oat flour). As the oats have time to absorb the water, the batter will get thicker.
The batter should be slightly thinner than pancake batter. As the oats sit in the water, they absorb more and more water. I find that about half way through cooking them, I have to add an extra tablespoon of water to keep the consistency the same.
If the batter is too thick, add 1-2 teaspoons of water, stir and re-evaluate. If the batter is too thin, mix 1 tablespoon of oat flour with about 1/4 cup of the batter in a separate bowl and mix until smooth. The oat flour tends to clump so mixing it in a smaller bowl and then adding it to the larger mixture helps ensure no big clumps of flour.
To make these oat flour tortillas a bit fluffier (like oat flour flatbread) add about 1/2 teaspoon baking powder to the mix. This will help them puff up a bit (like pancakes).
Make the tortillas as big as you wish. I prefer the size using about 1/3 cup of batter but have made this with 1/4 cup and larger with 1/2 cup of batter. Just work quickly to move the batter around (with a small spatula) to ensure you have a really thin batter that is an even thickness.
You will likely need to flip the tortillas 4-6 times (cooking each side at least 2 times). This helps ensure that the tortillas don't burn when cooking. If you want a slightly more charred outside, leave the tortillas on one side for an extra 1-2 minutes after it appears the tortilla needs to be flipped the first time, this will help really brown the tortillas.
Be sure to use a non-stick skillet and use enough oil. These oat flour flatbreads will stick, so be sure to spray the skillet with oil each time before making the next batch.
Don't rush the tortillas. Cooking these over too high of a heat will make them brittle. To ensure they are soft and pliable, use a medium heat and be patient.

Storing leftover oat flour flatbread

Fridge: Remove as much of the air as possible from the package and wrap with paper towel to help absorb moisture. Store in the fridge for up to 5 days.
Freezer: Allow the oat tortillas to cool completely before moving to the freezer. Be sure to put a sheet of parchment paper or wax paper between each tortilla so they will not stick together. Defrost on the counter for a few minutes before reheating.

Reheating leftover oatmeal tortillas

For the best texture, I prefer to toast these on low in the toaster oven or for a few minutes in a warm skillet to help cook off any extra moisture without drying them out. If you want these to be more like flatbread, toast on high or cook in a medium high skillet for a few minutes each side to crisp.

Nutrition