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 don’t bake very well.

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 putting it through an all-purpose strainer. This lead to a lumpier, whole-grain flour, which takes much longer to dry-fry. I recommend using a proper flour strainer, with the sweeping 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.
  • Note: 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) first 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 longer to dry-fry, but they’re harder to puff up, as well. Air-fryer would probably help to speed them along, once that first flipping is done.

Meaning this part sadly never happened for me:
H3zKfgtzHRMV0Mg.jpg
(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. And YES– fortunately, they tasted great!

EDIT: Much of the earlier post replaced by updates.

  • MalikMuaddibSoong@startrek.websiteEnglish
    5·
    12 days ago

    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.

    • JohnnyEnzyme@piefed.socialOPEnglish
      2·
      12 days ago

      Thanks… (checking your username), young prophet and avatar for all time! :D

      So… my mom spent some time as a photog in Mexico, especially upon their prison system of justice, and back-in-the-States, even in the 80’s or so, insisted that our typical ‘American attempt at taco night’ should include actual tortilla-press wraps, and by golly, she managed to procure one! (the press, I mean) And they were typically great, either en trigo o maize!

      Shit, but one of my biggest regrets, after Mom passed, was in failing to ask the estate for that one special item, as her #1 son. &^!@#$*&!@ it got thrown out in the trash, from what I recall.

      !@&^!$#!*&!@#

      Want to know how an idiot does? THAT’S how an idiot does.

  • 0_o7@lemmy.dbzer0.comEnglish
    2·
    12 days ago

    Seems like AI voice channel. Couldn’t get past it.

    Checked other videos, says the same thing.