Here’s the RECIPE VID. When I first saw it, I immediately thought ‘how simple!’ Me, I already love oats, and also wanted to try it because I’ve been spending *way* too much on low-cal brand tortilla wraps, which are ~US$1 per 9" tortilla (70kcals) and bake, crisp and fry poorly.

Ingredients: oat flour, water, and some salt. Tools: a large saucepan & silicon spatula on an oven range, plus parchment paper and a plate or cutting board to thin-out the wraps. Probably easiest is to just watch the video for the steps. Notes: I’m going to be bumping up the mix to 1/½ cup flour and 1/½ cup water, as these look only around ~5" in diameter. Question is-- will they hold up at a larger size?

Here’s how it went for my first attempt, including recommended adjustments:

• I made the flour in a small food processor, but it was slow-going. I recommend using a standard or large-ish one, instead.
• I sifted the flour by shaking it several times through an all-purpose strainer. This lead to a lumpier, whole-grain flour, which takes much longer to dry-fry. I heavily recommend using a proper flour sifter, with the ‘rocking arm,’ instead.
• I began by using a big flat plate to press the wraps, but found that a cast iron pan works better. It’s heavier, and there’s no risk of cracking it.
• Starting with 1/1⁄2 water & flour produced larger 7"+ wraps.
• Plastics-wise, the silicon spatula is a real health issue due to all the heating involved. Instead I’d recommend using: 1) a wooden stirrer when forming up the hot dough, and later 2) adding a little oil or flour before dry-frying the tortillas, so that they can be flipped more easily. Personally I used a wax paper-wrapped metal spatula for the flipping part.
• I found that the thicker-style wraps not only take much longer to dry-fry, but they’re harder to puff up, as well.

Meaning this part sadly never happened for me:

(right-click as needed)

Quick cost estimate is ~US30¢ per wrap / tortilla for the larger size. At 420kcals / cup of oat flour, calories would be ~100kcal for each of the larger-size tortillas.

FINAL RESULT: YES– they did taste great! I used these as taco wraps, brushed them with a little oil, and air-fried them for about five minutes at 370°F. It was kind of remarkable how they remained soft in all the right places, but crisped up in others.

PROBLEM: Thicker flour just has too many issues. I’ll be trying this again later with finer flour…

EDIT: Much of the earlier post replaced by updates.

Here’s the RECIPE VID. When I first saw it, I immediately thought ‘how simple!’ Me, I already love oats, and also wanted to try it because I’ve been spending *way* too much on low-cal brand tortilla wraps, which are ~US$1 per 9" tortilla (70kcals) and bake, crisp and fry poorly.

Ingredients: oat flour, water, and some salt. Tools: a large saucepan & silicon spatula on an oven range, plus parchment paper and a plate or cutting board to thin-out the wraps. Probably easiest is to just watch the video for the steps. Notes: I’m going to be bumping up the mix to 1/½ cup flour and 1/½ cup water, as these look only around ~5" in diameter. Question is-- will they hold up at a larger size?

Here’s how it went for my first attempt, including recommended adjustments:

• I made the flour in a small food processor, but it was slow-going. I recommend using a standard or large-ish one, instead.
• I sifted the flour by shaking it several times through an all-purpose strainer. This lead to a lumpier, whole-grain flour, which takes much longer to dry-fry. I heavily recommend using a proper flour sifter, with the ‘rocking arm,’ instead.
• I began by using a big flat plate to press the wraps, but found that a cast iron pan works better. It’s heavier, and there’s no risk of cracking it.
• Starting with 1/1⁄2 water & flour produced larger 7"+ wraps.
• Plastics-wise, the silicon spatula is a real health issue due to all the heating involved. Instead I’d recommend using: 1) a wooden stirrer when forming up the hot dough, and later 2) adding a little oil or flour before dry-frying the tortillas, so that they can be flipped more easily. Personally I used a wax paper-wrapped metal spatula for the flipping part.
• I found that the thicker-style wraps not only take much longer to dry-fry, but they’re harder to puff up, as well.

Meaning this part sadly never happened for me:

(right-click as needed)

Quick cost estimate is ~US30¢ per wrap / tortilla for the larger size. At 420kcals / cup of oat flour, calories would be ~100kcal for each of the larger-size tortillas.

FINAL RESULT: YES– they did taste great! I used these as taco wraps, brushed them with a little oil, and air-fried them for about five minutes at 370°F. It was kind of remarkable how they remained soft in all the right places, but crisped up in others.

PROBLEM: Thicker flour just has too many issues. I’ll be trying this again later with finer flour…

EDIT: Much of the earlier post replaced by updates.

it hasn’t been totally frustrating and time-consuming, so far

If you like the taste I encourage you to try a batch using a tortilla press with smaller pieces of parchment. Should give you the same effect, but faster and without large unwieldy sheets. It’s what I do when I make corn tortillas, it’s way faster than mastering the hydration and finesse required for making them by hand. Plus you can prep an entire stack layered between parchments and then cook them all in one go.

As for me, having to wash that pan every time isn’t sustainable. I’m just too lazy haha.

Here’s the RECIPE VID. When I first saw it, I immediately thought ‘how simple!’ Me, I already love oats, and also wanted to try it because I’ve been spending *way* too much on low-cal brand tortilla wraps, which are ~US$1 per 9" tortilla (70kcals) and bake, crisp and fry poorly.

Ingredients: oat flour, water, and some salt. Tools: a large saucepan & silicon spatula on an oven range, plus parchment paper and a plate or cutting board to thin-out the wraps. Probably easiest is to just watch the video for the steps. Notes: I’m going to be bumping up the mix to 1/½ cup flour and 1/½ cup water, as these look only around ~5" in diameter. Question is-- will they hold up at a larger size?

Here’s how it went for my first attempt, including recommended adjustments:

• I made the flour in a small food processor, but it was slow-going. I recommend using a standard or large-ish one, instead.
• I sifted the flour by shaking it several times through an all-purpose strainer. This lead to a lumpier, whole-grain flour, which takes much longer to dry-fry. I heavily recommend using a proper flour sifter, with the ‘rocking arm,’ instead.
• I began by using a big flat plate to press the wraps, but found that a cast iron pan works better. It’s heavier, and there’s no risk of cracking it.
• Starting with 1/1⁄2 water & flour produced larger 7"+ wraps.
• Plastics-wise, the silicon spatula is a real health issue due to all the heating involved. Instead I’d recommend using: 1) a wooden stirrer when forming up the hot dough, and later 2) adding a little oil or flour before dry-frying the tortillas, so that they can be flipped more easily. Personally I used a wax paper-wrapped metal spatula for the flipping part.
• I found that the thicker-style wraps not only take much longer to dry-fry, but they’re harder to puff up, as well.

Meaning this part sadly never happened for me:

(right-click as needed)

Quick cost estimate is ~US30¢ per wrap / tortilla for the larger size. At 420kcals / cup of oat flour, calories would be ~100kcal for each of the larger-size tortillas.

FINAL RESULT: YES– they did taste great! I used these as taco wraps, brushed them with a little oil, and air-fried them for about five minutes at 370°F. It was kind of remarkable how they remained soft in all the right places, but crisped up in others.

PROBLEM: Thicker flour just has too many issues. I’ll be trying this again later with finer flour…

EDIT: Much of the earlier post replaced by updates.