In a mixing bowl, whisk together oat flour and salt.

Add the water slowly, starting with 3/4 cup, mixing with a fork (or your hands) until a dough is formed. If mixture crumbles easily, add more water. If mixture feels sticky, add more oat flour.

Turn dough out onto a surface, lightly dusted with oat flour, and knead until dough is smooth.

Divide into eight balls and let rest, covered with plastic wrap, for 10-15 minutes.

Working with one ball of dough at a time, roll out on a Silpat or parchment until you have a thin, round tortilla. Tip: roll from the center out, rotating dough as necessary. Stack tortillas between sheets of parchment or plastic, covered with a slightly damp kitchen towel, until ready to cook. Do not allow tortillas to dry out.

In a dry, non-stick or cast-iron pan over medium-high heat, cook tortillas, one at a time, for 30 seconds to one minute per side. Stack and keep warm in a tortilla holder or on a plate, covered with foil.