Trying to duplicate mom's fluffy soft all purpose flour tortillas but I want to use Chickpea + oat flour mix. I can't find a recipe with this combination which uses the same ingredients and methods as regular flour tortillas, and my efforts haven't produced the desired affect. Any solutions?
This is because your plan is contradictory - the flours you have chosen are not suitable to producing a fluffy tortilla.
The largest problem is that your flours don't contain gluten. Without gluten, you can't get a fluffy dough that holds the miniature air bubbles contained in wheat flour doughs. The second problem is the chickpea flour - it is a rather chunky flour, which stays hard-ish even after full hydration.
The closest solution you will get is to start with oat flour only, without chickpea, and add vital wheat gluten to about the same percentage as found in all-purpose flour (8-9% of total weight, if your gluten is pure). Then do a couple of batches to test and fine-tune the recipe.
Once you have oat-with-gluten tortillas working, you can start doing new batches, gradually adding some chickpea flour. Make sure to leave the dough rest for a several hours, to hydrate the chickpea properly - or maybe even ditch the flour and use cooked, ground chickpeas, just like you'd prepare for hummus. You will soon find the proportion at which the chickpeas can be added without ruining the texture.