After watching this recipe vid, it sounded to me like they’re simple and fun to make. Then again, sometimes ‘simple’ in concept can swiftly produce complicated, unsatisfying messes. Thing is-- I like wraps, but have been spending *way* too much on the local, low-cal brand around here, which winds up being ~US$1 per 9" tortilla (70kcals).

Prep-wise, I’ve already started making the flour from old-fashioned, rolled breakfast oats, and it hasn’t been totally frustrating and time-consuming, so far. Problem is, my food processor is toy-sized, and then the flour needs lots of sifting, using my general-purpose strainer.

But watching the vid, I do like the promise of these, in which at some point there seems to be a Naan / Pita-like rising going on, even with these being yeast / leavener-free.

(right-click as needed)

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?

Things are slow-going for me, as I’m dealing with a disability, but I expect to finally make these on the weekend. I’ll include results, most likely using them with whatever hearty stew I’m making that day. Lebanese lentils with Jamaican jerk seasoning has been working really well, lately(!)

But also, my point in posting this ahead of time is to see if anyone else here is interested in trying the recipe out. We could maybe swap notes. Oh, and btw-- my quick cost estimate for these is ~US30¢ per wrap / tortilla for the larger size. Not sure about the kcal count just yet.

EDIT: Looks like it’s 420kcals/cup for oat flour, which would seem to suggest ~100kcal for each of the larger-size tortillas. Not great, not terrible, but one thing I presume is that these can bake up and fry up just about as well as wheat & corn wraps. That’s something where the low-cal tortillas are a complete disaster, IME. (most likely due to all the resistant-starch and cellulose added to those suckers)

After watching this recipe vid, it sounded to me like they’re simple and fun to make. Then again, sometimes ‘simple’ in concept can swiftly produce complicated, unsatisfying messes. Thing is-- I like wraps, but have been spending *way* too much on the local, low-cal brand around here, which winds up being ~US$1 per 9" tortilla (70kcals).

Prep-wise, I’ve already started making the flour from old-fashioned, rolled breakfast oats, and it hasn’t been totally frustrating and time-consuming, so far. Problem is, my food processor is toy-sized, and then the flour needs lots of sifting, using my general-purpose strainer.

But watching the vid, I do like the promise of these, in which at some point there seems to be a Naan / Pita-like rising going on, even with these being yeast / leavener-free.

(right-click as needed)

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?

Things are slow-going for me, as I’m dealing with a disability, but I expect to finally make these on the weekend. I’ll include results, most likely using them with whatever hearty stew I’m making that day. Lebanese lentils with Jamaican jerk seasoning has been working really well, lately(!)

But also, my point in posting this ahead of time is to see if anyone else here is interested in trying the recipe out. We could maybe swap notes. Oh, and btw-- my quick cost estimate for these is ~US30¢ per wrap / tortilla for the larger size. Not sure about the kcal count just yet.

EDIT: Looks like it’s 420kcals/cup for oat flour, which would seem to suggest ~100kcal for each of the larger-size tortillas. Not great, not terrible, but one thing I presume is that these can bake up and fry up just about as well as wheat & corn wraps. That’s something where the low-cal tortillas are a complete disaster, IME. (most likely due to all the resistant-starch and cellulose added to those suckers)

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.

After watching this recipe vid, it sounded to me like they’re simple and fun to make. Then again, sometimes ‘simple’ in concept can swiftly produce complicated, unsatisfying messes. Thing is-- I like wraps, but have been spending *way* too much on the local, low-cal brand around here, which winds up being ~US$1 per 9" tortilla (70kcals).

Prep-wise, I’ve already started making the flour from old-fashioned, rolled breakfast oats, and it hasn’t been totally frustrating and time-consuming, so far. Problem is, my food processor is toy-sized, and then the flour needs lots of sifting, using my general-purpose strainer.

But watching the vid, I do like the promise of these, in which at some point there seems to be a Naan / Pita-like rising going on, even with these being yeast / leavener-free.

(right-click as needed)

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?

Things are slow-going for me, as I’m dealing with a disability, but I expect to finally make these on the weekend. I’ll include results, most likely using them with whatever hearty stew I’m making that day. Lebanese lentils with Jamaican jerk seasoning has been working really well, lately(!)

But also, my point in posting this ahead of time is to see if anyone else here is interested in trying the recipe out. We could maybe swap notes. Oh, and btw-- my quick cost estimate for these is ~US30¢ per wrap / tortilla for the larger size. Not sure about the kcal count just yet.

EDIT: Looks like it’s 420kcals/cup for oat flour, which would seem to suggest ~100kcal for each of the larger-size tortillas. Not great, not terrible, but one thing I presume is that these can bake up and fry up just about as well as wheat & corn wraps. That’s something where the low-cal tortillas are a complete disaster, IME. (most likely due to all the resistant-starch and cellulose added to those suckers)