Step 1

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.

Step 2

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.

Step 3

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).

Step 4

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.

Step 5

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).

Step 6

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.