Extra Soft, Flexible Oat Tortillas (Quick & Easy)

Learn how to make an easy gluten-free wrap option with this simple oat tortilla recipe, guaranteed to be soft and flexible. The batter is blended together in seconds using only oat flour (or oatmeal), water, and a touch of olive oil to be extra pliable. I'll show you how, step-by-step!

Prep Time 10

Cook Time 20

Total Time 30

Servings

Author Melissa Erdelac

Ingredients

1 cup oat flour see recipe notes for using oatmeal
1 cup hot water
1 tablespoon olive oil
½ teaspoon salt

Instructions

Note: For best results, use a griddle to cook more at one time. Otherwise the batter thickens upon sitting and may have to be thinned out with an additional hot water as the tortillas cook.
Heat a nonstick griddle or large skillet over medium heat. Meanwhile, combine the all tortilla ingredients in a blender, or whisk together in a large bowl, until smooth. The batter will be very thin once it's blended, but will thicken during cooking.
1 cup oat flour, 1 cup hot water, 1 tablespoon olive oil, ½ teaspoon salt
If your cooking surface isn't very nonstick, spread a small amount of oil on the cooking surface and carefully wipe away excess with a dry paper towel.
Pour about 1/4 cup batter portions onto the hot griddle. Use a silicone spoon to spread the batter into an even circles, as thin as possible. Cook for 2 minutes, or until the top is opaque and almost dry on top (see image in post). Flip and cook for 2 minutes. Flip again and cook 1 minute, then flip one final time to cook for 1 minute. Note: Even if the tortillas look "done" before this, continue with the cooking pattern to allow enough time for the moisture to cook off, otherwise they will be gummy.
Transfer to a wire rack and continue cooking the remaining batter. If the batter becomes too thick as it sits mix in a small amount of hot water to thin the batter slightly, about ½-1 tablespoon.

Notes

Using Oatmeal

You may use quick-cooking oatmeal or rolled oats to make oat flour in a blender before beginning. You will need 93 grams of oats. This is about 2 tablespoons shy of 1 cup. When blended it will make 1 cup oat flour.

Cooking Tips and Tricks

Don't let the batter sit long before cooking or it will become very thick. I like to start preheating the griddle before adding the liquids to the oat flour.
A large griddle works best because you will spend less time cooking each individually, and the batter won't sit as long and thicken.
Spread the batter as thin as possible, using a silicone spoon to scrape the wet batter to the edges.
Keep the heat at medium. If the skillet becomes too hot, the tortillas will become crispy instead of soft.

Storing and Reheating

Store cooled tortillas stacked with squares of wax paper or parchment in between and placed in an airtight container or ziplock bag. Refrigerate up to 5 days or freeze up to 2 months.

When ready to use, warm in a dry skillet or the microwave for about 15 seconds. Frozen tortillas can be defrosted in the microwave or left to thaw at room temperature.

Nutrition