Instructions

1. Bring a large pot of salted water to boil with the plantains.
2. Once boiling, continue for 15 minutes.
3. Remove plantains from water and let cool.
4. In 2 batches, add half the plantains, 1/8 cup + 2 T flour, and 1 T coconut oil to a food processor. Let run for about 1 minute, or until an elastic dough has formed. If the dough doesn’t form at this stage, add another tablespoon of flour and continue processing.
5. Once you have the dough, start with small golf ball sized pieces and work them by hand into flat discs on a well-oiled surface.
6. Oil a rolling pin, and use it to create a smooth, round tortilla. You want this to be a little larger in diameter than your bowl.
7. Press the bowl into the dough, remove the cut edges, and gently peel the tortilla from the surface. Wax or parchment paper work well to store the formed tortillas.
8. Once they are all formed, cook them for about 2 minutes on each side in a very lightly oiled pan -cast iron works well for this.
9. Stack the cooked tortillas on a large cloth napkin, folding to cover after adding each one.

*getting the dough to exactly the right consistency can be tricky. I have found that adding a little more flour and either processing some more or simply kneading the dough, can produce the desired elasticity. Be sure to use generous amounts of oil on all surfaces, including your hands! This dough is sticky and tricky, but well worth the effort to make it work as the results are amazing!