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Oatmeal Tortillas

Prep Time 20 mins
Cook Time 5 mins
Cuisine Mexican
Servings 6 tortillas


  • 2 1/2 cups oat flour 2 1/4 cups for the recipe, extra is for working with dough
  • 1 tsp baking powder
  • 1 tsp salt preferably sea salt or Himalayan salt
  • 1 cup water
  • 1 tsp avacado oil, coconut oil, or olive oil Oil will be used for lightly greasing the pan
  • 2 tbsp chia seeds *optional


  • 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.