Add 2 ¼ cups of oat flour to a large mixing bowl.
Add in 1 tsp of salt and 1 tsp of baking powder.
Using a fork or whisk, begin to add water into the flour mixture, continuing to stir as you add water. Mix until flour is absorbed by water, and you have a thick dough that is not sticky.
Add a small amount of flour to the countertop area where you will work with the dough. You can also do this on parchment paper. Knead and work the dough into a ball.
Divide the dough as evenly as possible into 6 smaller dough balls.
*optional step- If you would like to add chia seeds to any of your tortillas, add the desired amount, around a tsp of chia seeds, to the countertop and knead them into each dough ball.
Cover dough balls for about 10 minutes; you can put them into a container with a lid or cover them with a plastic wrap.
Add flour to the countertop for rolling out the dough. Roll each dough ball out into an imperfect round shape as thin as possible without breaking apart.
Heat a nonstick skillet on medium heat, using a paper towel cover skillet with a thin layer of coconut, olive, or avocado oil.
Add one tortilla to the skillet at a time. Allow cooking on each side for about 15-20 seconds. Use tongs to flip it to the other side. They don’t need to be browned, just cooked through; you want them to remain pliable and soft. If they cook too long, they become too stiff and not good for rolling.
Enjoy now, store in the fridge for 5-7 days or freeze for later. Consider adding parchment paper between tortillas to keep them from sticking together before freezing.
Move from the skillet to a cooling rack; allow tortillas to cool before stacking or storing.