Place the oats and water into the base of a high-speed blender. Allow to soak for at least 5 minutes and up to 1 hour.
Blend on high until the mixture is smooth. Remove the lid and check that it is the right consistency- similar to a thin smoothie. Add additional water (2 tablespoon at a time) and re-blend if needed.
Preheat a non-stick skillet over medium heat.
Pour ½ cup of batter into the centre and rotate the skillet to spread out the batter. Allow to cook for about 5 minutes until the top is bubbly and the edges are starting to lift up. *Don't flip too soon or it will break apart!
Cook for 4-5 minutes on the other side until lightly browned.
Repeat with remaining batter. *The batter will thicken as it sits so stir in 1 tablespoon of water between tortillas to ensure it stays thin enough.
Use tortillas as desired.
Notes
LeftoversCool completely on a wire rack and store in an airtight zip-top bag for up to 1 day at room temperature, 4 days in the refrigerator or freeze for up to 3 months.Recipe inspired by PlantYou.