• In a blender or food processor, blend the rolled oats until they form a fine flour.
• Sift the ground oat flour through a fine sieve into a bowl to remove any larger pieces or lumps. If needed, you can pulse the larger pieces of oats again to make sure the flour is fine enough.
• Place the spinach in the blender with water and salt, then blend until nicely smooth.
• Strain the spinach mixture in a pan and add salt. Place the pan over medium heat and bring to a simmer.
• Low the heat to the lower and then add the oat flour to the pan while mixing with a spatula.
• Cook for 2-3 minutes combining everything with a spatula until a soft dough forms.
• Transfer the dough to a working surface and cover with a kitchen towel. Allow to rest for 5 minutes or until is cool enough to work with your hands.
• Slightly oil your hands and knead the dough for one minute.
• Form a log with the dough and and divide in 10 equally pieces. Form balls with the dough and cover them with a damp kitchen towel.

Shape & cook the tortillas

• Heat a comal or a griddle over medium-high heat.
• Place a dough ball between two sheets of plastic wrap. Gently press it into a flat patty shape. Using a tortilla press, flatten the dough into a 5.5-inch round (alternatively, you can use a heavy dish).
• Place the raw tortilla onto the hot skillet and cook for 45-50 seconds on each side. Flip again and cook for another 15-20 seconds until it puffs up.
• Wrap the cooked tortilla in a kitchen towel and continue with the remaining dough until you have 10 tortillas.