Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 10 (tortillas)
2 large green (unripe) plantains
1 tsp sea salt
1/4 cup tapioca starch for rolling out (or sub gluten-free flour or arrowroot starch with varied results)
coconut oil or avocado oil (for cooking)
Slice plantains into 4 sections, and then halve those sections lengthwise
Bring a pot of water to a boil and add plantains. Boil for 15 minutes to tenderize the plantains. Then drain and let cool slightly.
Peel plantains and discard the peel. Then add the plantain and salt to a blender or a food processor. Blend until a ball forms (~30 seconds) – it will be sticky (this is normal).
Dust a clean surface with tapioca and take small (~3 Tbsp) amounts of the dough and dust with tapioca. Dust a rolling pin with tapioca and roll out until almost paper thin. The dough is sticky so add more tapioca as needed. Repeat until all tortillas are formed (~10-12 as original recipe is written).
Optional: you can use a knife or pizza cutter to make the edges a perfect circle, but this is optional!
To cook, heat a large skillet over medium heat and lightly grease with coconut or avocado oil. Once hot, add one to two tortillas at a time (or however many fit comfortably in the pan) and cook until dried out and slightly browned on either side (~ 3 min per side). Continue until all tortillas are cooked (no need to continue adding more oil).
Store cooled leftovers covered in the refrigerator up to 3-4 days (though best when fresh), or in the freezer up to 1 month. If frozen, thaw before use. Heat in a 350 degree F (176 C) oven, or on the stovetop.