Oat tortillas as so easy to make and only require 3 ingredients. These healthy oat flour tortillas are so much better than store bought and are soft, pliable and do not require a tortilla press. You are not going to believe how easy it is to make your own tortillas at home.
Why you will love this recipe
- Simple ingredients – all you need are oats (or oat flour), water and salt. These oat flour tortillas have a slightly nutty flavor when cooked and pair well with so many different toppings/fillings.
- Easy to make – the batter comes together so easily – you can either blend it in the blender (with oats) or mix it in a bowl (oat flour). Once the batter has thickened, you simply cook it like you would pancakes in a skillet for 5-10 minutes.
- Versatile – use these oat tortillas in so many ways – as tortillas for tacos, as burrito wraps, as gluten free naan, or as a wrap for your favorite sandwich ingredients. You can even add baking powder and make them more like oat flour flatbreads!
Ingredients
- Oats or Oat Flour – I have tested this recipe with both rolled oats in the blender and using pre-ground oat flour. Both work really well, the measurements of each will change slightly based on how they absorb water.
- Water – water is used to create the dough along with the oats or oat flour.
- Salt – I really like the flavor when adding just a bit of salt to the tortillas. You can omit the salt if you prefer.
How to make oat tortillas with oatmeal
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.
Other flavors for oat flour wraps
- Italian: 1 tsp italian seasoning + 1/2 garlic powder
- Sundried tomato: mix the dough in the blender (this would be a great one to make with rolled oats) and add in 3 tablespoons sundried tomatoes. Blend well.
- Mediterranean: add 1-2 teaspoons of za’atar seasoning to the mixture
- Spice: Add crushed red pepper flakes or cayenne pepper
- Spinach: Add 2 cups of fresh baby spinach to the blender and blend with the oats and water.
- Sweet: Add 1 tablespoon coconut sugar + 1 teaspoon cinnamon. Optional: add in 3 tablespoons raisins, blend in blender
How to use oat flour tortillas
These oat flour wraps are so versatile and easy to make. Use these oat flour tortillas to make a taco, in place of naan, as a flatbread or a wrap for your favorite sandwich ingredients.
Note: If you want a burrito sized wrap (ideal for wrapping burritos or sandwiches) be sure to use 1/2 cup of batter for each oat tortilla. This will ensure they are big enough to wrap anything you desire in them.
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 from being stored in the fridge 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.
Substitutions
- Oats: You can use rolled oats, quick cooking oats or oat flour to make these tortillas. If you don’t have oats on hand, check out these lentil flatbreads. All you need is red split lentils (or green lentils).
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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.
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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.
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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).
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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.
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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).
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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.
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.
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Nutrition Information
Nutrition Facts
Amount per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.