1. Preheat oven to 375F.
2. On a large parchment paper lined baking sheet, place 4 scoops of dough on the tray, slightly off center of each
other so they can all fit once flattened.
3. Take a smaller piece of parchment and place one of the scoops of dough. Use a small sauce pan to press down on the
dough and flatten it into a tortilla. Carefully remove the paper and repeat with the remaining 3.
4. Bake at 375 for 9 - 10 minutes.
That's it! They are perfect to make ahead of time, and I think they hold together even better when reheated as leftovers. I reheat them by toasting them in my toaster oven for a few minutes. When they are warm, they are completely pliable and will not break apart when you fill and eat them. (They will definitely break apart if cold or room temperature, so don't try that.) Plus, I love the chewy texture they have. Taco night is back!
Plantain Skillet Flatbread
1. Preheat a well seasoned cast iron skillet on medium/medium low heat. You could probably use a nonstick pan as well, if
that's what you have.
2. Once the pan is hot, lightly coat the pan with coconut oil and throw in a big scoop of the plantain batter. I used a silicon
spatula to spread the batter around into a circle maybe 1/4" thick or a little more. Like I said, not very specific here.
3. Give it a minute or two to cook on the first side. It will release from the pan when it is cooked and ready to flip. Then just
cook it briefly on the other side before removing it to a plate to cool.
4. Repeat with the remaining batter.
Like I said, this isn't an exact science. You can play around to find the consistency you like. These are thicker and even more chewy and doughy than the tortillas, which I love. Reheat them in the pan or in a toaster oven so they get a little crispy, or enjoy them hot off the press. You can use them as wraps, as a side dish with curry in lieu of naan like we did, or just eat them because they're yummy. I am looking forward to cooking up some lamb and making gyros.... Oh man. That's gonna be good.