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.
I am honestly baffled by what kind of person tries to write this level of bullshit.
Did you want a cookie, or something..?