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3-Ingredient Plantain Tortillas (V, GF)

by | Apr 26, 2020

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).

  • Enjoy immediately!

  • 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.

Minimalist Baker

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