Misc: Oat Tortillas
Source of Recipe
contributed by Marjorie Hunt Jones, R.N.
List of Ingredients
1 cup Oat Flour (1 c oats in a blender or food processor should give you 1 c flour)
1 tsp Mexican Seasoning
1/2 cup Water Recipe
In a small bowl, mix the flour and taco seasoning. Stir in part of the water, then evaluate the consistency. The dough should be soft, but not wet, and mold easily into shapes. The dough will easily form a ball as you stir it. If necessary, add a bit more flour ( this will change the carb count) or water to achieve the proper consistency.
Pinch off balls of dough the size of golf balls. Roll them in additional flour to coat well. Knead each ball a bit as your pat or roll it into a flat circle that’s about 1/8" thick and 5" - 6" across. Repeat with all dough.
Heat a heavy nonstick frying pan or griddle. Use no oil.
Place each tortilla in the hot pan, and cook for a few minutes on each side. Tortillas should become lightly brown and start to appear dry. Cool on wire racks.
Store in the refrigerator up to 2 weeks, or freeze. Reheat in a toaster or warm oven.
If you use 1 c oats, this will make 4 B-Carbs (1/4c dry oats = 1 carb)
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