In a large mixing bowl, whisk together the spelt flour, oat flour, baking powder, and salt. Make a well in the center of the dry ingredients.

Pour the olive oil and 1/2 cup of the warm water into the well. Using your hands or a wooden spoon, gradually mix the wet ingredients into the dry, adding the remaining 1/4 cup of warm water slowly until a shaggy dough forms. You may need a tablespoon or two more water if the dough feels too dry, or a sprinkle of flour if it's too sticky.

Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until it forms a smooth, elastic ball. Do not over-knead.

Place the dough back in the bowl, cover it with a damp kitchen towel, and let it rest at room temperature for at least 20-30 minutes. This resting period helps the gluten relax, making the dough easier to roll.

After resting, divide the dough into 10 equal pieces. Roll each piece into a small ball.

Heat a cast iron skillet or comal over medium-high heat until hot. No oil is needed for cooking the tortillas.

On a lightly floured surface, take one dough ball and roll it out into a thin circle, about 6-7 inches in diameter. Try to make them as thin as possible without tearing.

Carefully place the rolled tortilla onto the hot, dry skillet. Cook for about 30-60 seconds on the first side, until small bubbles appear on the surface and the edges start to look dry. Flip the tortilla.

Cook for another 30-60 seconds on the second side, until light brown spots appear and the tortilla puffs up. If it doesn't puff much, that's okay, it will still be delicious.

Remove the cooked tortilla from the skillet and immediately place it in a tortilla warmer or stack them inside a clean damp kitchen towel to keep them warm and soft while you cook the remaining tortillas.