Finding the right plantains is the key to this bread alternative. Too hard and green will make a tough, dense pita, while too ripe, soft and yellow will make a sweet, fluffy bread. Shoot for the in between stage when the plantain is just getting slightly soft.
6 slightly soft, green plantains
1/2 c olive oil
2 t cream of tartar
1 t baking soda
1/2 t salt
(may need to add 1-2 T water if batter is too dry)
Preheat oven to 425F. Line 2-3 cookie sheets with parchment paper. Peel and chop plantains into 1 inch pieces. Place into Cuisinart type blender. Add olive oil and blend until smooth.
Add the rest of the ingredients. If the batter is too thick to move freely, add 1-2 T warm water. Spread the batter onto the parchment paper in the shape and size that you want your bread.
You can use these as pita or pizza crust. The bread will come out in the shape you make it into.
Makes 10-12 small pita & 1 pizza crust.
Bake 20 minutes, until dry on top and brown on the bottom. Cook time will vary due to the thickness of the batter. I like to freeze these and toast them for breakfast or use as a pizza crust. Enjoy!
Recipe modified from The Healing Kitchen, by Alaena Haber & Sarah Ballantyne
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