Oat Tortillas that roll well!

I had posted a couple years ago a recipe for oat tortillas. I like the flavor and simplicity of them. However, at the time, I couldn't get them to be flexible enough to roll very well, if it at all. I searched for other tortilla recipes. When I began baking with millet, I came upon a blog which gave instructions for making millet or sorghum tortillas. There are pictures of each step, and- best of all- a tip is given that warm water is important in having pliable, easy to work with dough! See the post "Millet- another great gluten free option" under the "Whole Grains" label.

The recipe I had used for oat tortillas called for cold water. When I decided to use warm water in the oat tortilla recipe, it made a big difference! It's exciting now for me to be practicing making these tortillas. I'm getting good, pliable tortillas that can be rolled up! It's so neat that all I need is oat flour, warm water, and salt! Check out my post "Oat Tortillas." One more trick is to make sure the dough balls are moist enough. To be moist enough, you may think you have too much water at first, until dough is thoroughly kneaded. Then it is a nice consistency, and not overly sticky. Covering the balls with a moist towel as they wait to be rolled and cooked.

My girls like these with non-dairy spread and honey. I enjoy them this way also, and I use them for tacos or wraps.

Whole oat tortillas and oat crackers

I made some oat tortillas the other day, and enjoyed them better than the wheat flour ones that I and my husband eat from the store. They're pleasantly wholesome and slightly sweet. Too bad my toddler, who enjoyed making them with me, didn't want to try them! We made crackers out of the same recipe, which we cut out into cookie-cutter shapes. That was fun for my little girl. She, however, didn't try these either, even with sugar sprinkled on top! I and my 10 month old have been enjoying them! Hopefully your toddler will, too. My daughter will probably try them at some point. I'm confident she'll like them!

The recipe is from "Feeding Your Allergic Child," by Elisa Meyer. I paraphrased the instructions, including my own explanations or adaptations.

2 cups oat flour (I use whole oat grouts, and grind them into flour with my wheat mill. You can also use rolled oats and grind them in a blender)

1/4 teaspoon salt
1/2-3/4 cup warm water(original recipe says cold water, but warm works much better for me!)

Mix dry ingredients. Add water slowly and mix evenly with a fork til moistened. Gather dough into a ball, adding more water if needed. For pliable tortillas, I've found it's important for the balls to be moist(not sticky once kneaded, though). Knead well. Split into 8 sections, then form balls with each section. Cover for 10 min. You may want to cover with moist towel to keep them moist.

Shape into tortillas 7 - 8 inches diameter. Cook on hot griddle or medium-high heat frying pan(heat these first), for 1 -2 min per side. Stack on plate and cover with a dish towel. Serve warm. These will toughen quickly when reheated.

To make tortilla chips, cut into triangles and deep fry.

To make crackers, use 1/2 cup oat flour, 1/2 cup rice flour, 1 tablespoon shortening, and 1/4 cup to 1/3 cup water or more. Roll dough and cut out shapes. Spread layer of vegetable or coconut oil on baking sheet. Place cookie shapes onto baking sheet, brush with oil, then sprinkle with cinnamon-sugar. Bake at 375 until golden brown on bottom(maybe 15 min). Watch the crackers, I didn't time how long they took for me, and I didn't use instructions for the crackers. This was something I just decided to do when I adapted the tortilla recipe to include shortening and rice flour, and was going to deep fry cookie cutter shapes for my toddler. I watched each shape melt away into the oil in the frying pan! That's when I decided just to bake them as crackers. It worked great! It makes a crisp cracker that dissolves easily for my 10 month baby. I enjoy them too! I do see on the internet that some cracker recipes have the dough rolled out on the baking sheet, then baked 325 for 20 minutes, then scored into rectangles, then baked again for 20 minutes. That would be easier than shapes. (But not as fun!) Perhaps you might poke the dough with a fork, too. I'll edit this post if I try this and find what works best! I know there are recipes in some cookbooks I just returned to the library. Also online.