Plantain Flatbreads

Naan-like flatbreads made with plantains!

Course Appetizer, dinner, lunch, Main Course, Snack
Cuisine Indian, Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 flatbreads


  • 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


  1. 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!

  2. Scrape out the plantain mixture into a large bowl. Slowly fold in the flour until sturdy dough forms. 

  3. 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.

  4. 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.

  5. Serve immediately! Can be stored covered in the fridge for up to 4 days, though best when fresh