Add 2 ¼ cups of oat flour to a 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 with a plastic wrap.
Add flour to the countertop for rolling out hte dourgh. 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 to cook 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.