Plantain Tortillas (Aip, Paleo)

note: Note: the color of the tortillas varies by ripeness of the plantains. I have been unable to predict, by looking at a plantain, what color the finished tortilla will be, so be prepared for them to perhaps be brown, or perhaps yellow, or perhaps somewhere in between. Also, if the batter isn’t completely buttery smooth, they will likely not puff.

1 pound peeled, cubed large green plantains (I’ve found they can be at various stages of ripeness, anywhere from bright green to yellow-ish; ripe plantain tortillas are delicious eaten as crepes with warm fruit for breakfast or dessert; plantains are most easily peeled with a paring knife)

⅓ cup avocado oil (or extra-virgin olive oil; avocado oil is more neutral tasting and takes high heat better)

water

1 teaspoon sea salt

1 teaspoon baking powder (optional)

Directions at freshtart.com

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