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Grind the rolled oats into a fine oat flour.
In a blender, blend the spinach, cilantro, ginger, garlic, and water until smooth and creamy.
In a large bowl, mix the oat flour, salt, and the spinach mixture until a dough forms. Add more oat flour if the dough is too sticky.
Knead the dough with 2 tbsp of olive oil until soft and smooth.
Dust the work surface with oat flour, divide the dough into equal parts, and shape them into balls.
Flatten the balls and roll them out into thin circles using a rolling pin.
Cook the flatbreads in a hot non-stick pan, flipping and pressing gently until they puff up.
Optionally, place the flatbreads directly on the flame for a few seconds to get more puffiness.