We love making these oatmeal tortillas because they’re hearty comforting and loaded with fiber. They offer a healthier twist on classic tortillas and still taste amazing with anything from savory veggies to sweet spreads.
We start by blending oats into a fine flour which helps our dough come together easily. A little warm water and a dash of salt are all we need to form soft pliable disks that cook quickly in a hot pan. They’re perfect for quick lunches or easy dinners and they hold up well to a wide range of fillings.
Oatmeal Tortilla Recipe
Ingredients
- 1 cup rolled oats ground into a fine flour
- 1 cup warm water
- 1 teaspoon salt
- 1 tablespoon oil melted butter or olive oil
| Number of Tortillas | 6 to 8 |
|---|---|
| Cooking Time | 10 minutes |
| Preparation Time | 15 minutes |
Step-by-step Instructions
- Place the oat flour in a medium bowl. Stir in the salt to distribute it evenly.
- Add the warm water. Then add the oil. Mix with a spoon until all ingredients start to form a dough.
- Knead the dough in the bowl for about 2 minutes. We want a soft and pliable consistency with no dry spots.
- Divide the dough into 6 or 8 small balls. Let them rest for about 5 minutes to allow the oats to fully hydrate.
- Lay one dough ball between two sheets of parchment paper. Press down with a flat plate or rolling pin to form a thin round. We want each tortilla about 1/8 inch thick.
- Preheat a skillet over medium heat. Gently peel the tortilla off the paper. Place it in the skillet. Cook for about 1 minute on each side until golden spots appear.
- Repeat with all dough balls. Stack finished tortillas on a plate and cover them with a clean towel to keep them warm.
Tools And Equipment
| Tool | Usage |
|---|---|
| Blender or Food Processor | We grind rolled oats into a fine flour quickly |
| Measuring Cups and Spoons | We ensure precise measurement of oats, water, salt, and oil |
| Large Mixing Bowl | We combine ingredients to form a cohesive dough |
| Rolling Pin | We flatten each dough ball to our desired thickness |
| Nonstick Skillet | We cook tortillas at medium heat until both sides are lightly golden |
| Spatula | We flip and transfer tortillas without tearing |
Ingredients
We gather the following items before we start:
- 1 cup rolled oats (ground into flour)
- 1 cup warm water
- 1 teaspoon salt
- 1 tablespoon oil (such as melted butter or olive oil)
We often yield 6 to 8 tortillas when using these quantities. Below is a quick reference table:
| Item | Measurement |
|---|---|
| Rolled oats flour | 1 cup |
| Warm water | 1 cup |
| Salt | 1 teaspoon |
| Oil | 1 tablespoon |
| Total tortillas | 6 to 8 |
We prefer freshly ground oat flour because it delivers a more robust taste. We ensure our oats are finely pulsed so they blend faster with warm water. We also sprinkle salt evenly to keep the flavors consistent. We add oil last because it helps us form a softer dough. This mixture boosts the rustic charm of the tortillas and creates a hearty and fiber-rich base for various fillings.
Directions
We transform plain rolled oats into a wholesome base for our tortillas. Let us follow each step carefully.
| Prep Time | Cook Time | Servings |
|---|---|---|
| 15 minutes | 10 minutes | 6 to 8 tortillas |
Prep
- Place rolled oats in a blender. Pulse until we have fine oat flour
- Measure 1 cup of flour. Add salt for flavor
- Warm 1 cup of water. Keep 1 tablespoon of oil ready
Form The Dough
- Move the flour into a large mixing bowl. Make a small well in the center. Pour half of the warm water. Stir until combined
- Add the remaining water. Mix until a loose dough forms
- Knead the dough for 2 minutes. Press and turn until it feels soft and pliable
- Drizzle the oil over the dough. Work it in until the dough is smooth
Cook The Tortillas
- Divide the dough into 6 or 8 equal balls. Flatten each ball with a rolling pin. Aim for a circular shape
- Warm a nonstick skillet over medium heat. Place one tortilla in the skillet
- Cook for 1 minute on each side. Look for light browning and small bubbles
- Transfer to a plate. Repeat until all tortillas are cooked
Make-Ahead Tips
We prepare oatmeal tortillas in advance to save time. We place them in an airtight container to keep them fresh. We separate each tortilla with parchment paper. We keep them in the refrigerator if we plan to use them soon. We freeze them for long-term storage.
Below is a quick guide:
| Storage Method | Time |
|---|---|
| Refrigerator | Up to 3 days |
| Freezer | Up to 2 months |
We heat stored tortillas on a dry skillet for a few seconds on each side. We use a damp towel to cover them if they feel stiff. This prevents dryness and helps maintain a soft texture. We place them on the skillet until they are warm and pliable.
Conclusion
We encourage you to give oatmeal tortillas a try. Their comforting aroma and soft yet sturdy texture can be a game changer in your kitchen. Whether you’re planning an easy weeknight meal or a batch of bite sized snacks for a small gathering we’ve found these tortillas to be a simple way to elevate everyday dining. They pair well with a variety of fillings and are easy to store and reheat. We love how these tortillas bring a cozy sense of home cooking to any dish.