Gluten-free Plantain Flatbread
Turn your plantains into gluten-free flatbread or tortillas that pair well with sweet and savory recipes to make your daily meals both filling and nutritious.
Servings: 12 - 16 depending on size
Ingredients:
3 ripe plantains, about - 620g after peeled
50g cassava flour
Pinch of fine sea salt
Directions:
Place the plantains on the chopping board and cut off the ends. Then make a slit lengthwise only through the skin making sure not to go through the entire plantain.
Gently insert your thumb through the slit to peel the skin off the plantain and cut the exposed plantain into 4 parts, crosswise.
Repeat the process for the remaining plantains and place the plantain chunks in a large pot. Add in water til it is about 2 inches above the plantains.
Bring to a boil, add a pinch of salt and allow to continue boiling for 20 minutes.
Once that is done, turn off the heat and drain the plantains in a colander.
Set aside to cool for about 5 to 7 minutes then mash the plantains together with the cassava flour using a fork or a potato masher until as smooth as possible and forms a soft dough.
Using a spoon, portion out some plantain dough weighing between 50g and 66g each. Roll each portion into balls and leave in the bowl and cover with a clean dish towel or lid to maintain their warmth. Otherwise, scoop some dough after making a previous flatbread.
Turn on one of the largest burners on the stove to medium heat and heat up a cast iron skillet until hot.
On a flat surface or a chopping, lay each plantain ball between two layers of parchment paper and flat the ball with a tortilla press, the top of a cake stand or a plate with a flat bottom.
Brush about 1/2 tsp of olive oil on the cast iron skillet using a silicone brush and transfer the flattened plantain dough to the hot and oiled skillet.
Cook for 4 minutes then flip to cook on the other side for 1 minutes and 45 seconds.
Save the cooked plantain flatbread on a dish and repeat steps 9 to 11 for the remaining plantain dough balls.
Serve the plantain flatbread with stews, hummus, slaws, dips and more.
Notes:
This is the cassava flour I use to make these Plantain Flatbread.
Feel free to double the recipe for a large crowd or save the rest in the freezer for up to a month.
To warm up a flatbread, toast in a hot cast iron skillet for about 15 to 20 seconds.
Try this Red Lentil Flatbread Recipe.
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