Happy Thanksgiving! I hope you are spending it with family and friends, fueling up on wholesome and nourishing food and conversation. In case you’re postponing your Thanksgiving celebration or looking for a last minute menu addition, I’ve got you covered today! We’re talking apples, specifically […]
Plantains! Let’s talk about plantains (I almost went with “Let me explain plantains” here but you know *eye roll* cheesy). I was first introduced to plantains a number of years ago on a supremely epic surprise birthday trip to the Dominican Republic. The small, sleepy resort where we stayed is an all vegan/vegetarian resort that serves the most decadent- but healthy!- Caribean fare. We’d laze about on the beach reading novels until noon when, inevitably, we would find our stomachs grumbling. So, we’d make our way to the open air lunch restaurant and order a mountain of TOSTONES. If you’ve never had tostones before, you need to remedy that stat. It was here that my love affair with the mighty plantain began.
Plantains are slightly sweet when ripe and they are more starchy than their look alike, the banana. They’re super versatile and very healthy. You can make chips with plantains! You can make tortillas with plantains! You can also, it turns out, make puffy melt-in-your-mouth flatbreads with plantains.
I stumbled on these naan plantain flatbreads while mulling over what to do about my conflicting cravings one evening. They are the perfect vehicle for some black bean hummus and roasted vegetables with salsa. Last week, I served them with black bean hummus, cumin/lime roasted sweet potatoes, Mexican spiced pepitas, sauteed spinach with tomatoes & onion and some fresh salsa. All I can say is: do it.
Let’s begin, shall we?
Naan-like flatbreads made with plantains!
- 2 large (ripe) plantains
- 2 cups flour I used a mix of spelt and tapioca to make this gluten free
- 1 tsp sea salt
- squeeze of lime
- pinch of cumin
Peel plantains, slice plantains into 2-inch chunks. Toss plantain chunks, sea salt, lime juice and cumin into your blender and process until smooth. This will be sticky- that's ok!
Scrape out the plantain mixture into a large bowl. Slowly fold in the flour until sturdy dough forms.
Dust a clean surface with a bit of flour and drop small (~4 tbsp) amounts of the dough onto the surface. Using a rolling pin, roll out until dough is about 1/2 inch thick. Repeat until you have used all the dough.
To cook: Preheat a cast iron skillet over medium-low heat, coat the pan with a bit of oil (I used coconut). Once hot, add one or two flatbreads at a time (however many fit comfortably in your pan). Cook until crispy and browned on either side (~4 minutes each side). Continue until all flatbreads are cooked.
Serve immediately! Can be stored covered in the fridge for up to 4 days, though best when fresh