Naan-like flatbreads made with plantains!
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