Plantain roti is a delicious gluten-free alternative to the traditional wheat tortilla. With just four ingredients, you can easily prepare enough plantain tortillas to enjoy throughout the week. Plus, the flexibility to cook them on the stove or in the oven makes this recipe even more convenient!
Plantain Roti
Plantains are a Caribbean staple, and I love finding new ways to cook them. If you’ve been here a while, you know I have many roti recipes, but this plantain version is unexpected!
They resemble tortillas and can be used in the same way but they have a starchy, mildly sweet flavor. Plantain rotis (tortillas if you must) are also soft, chewy, and very durable; perfect for soaking up a saucy curry or holding all of your breakfast toppings.
There are so many ways to cook green plantain. Try my Seasoned Plantain Fries and Plantain and Sweet Potato Porridge next!
Why You’ll Love This Plantain Roti Recipe
- Tasty Gluten-Free Alternative: This recipe is naturally gluten-free, making it a great dietary option for gluten-intolerant people.
- So Versatile: My favorite way to eat plantain tortillas is with my breakfast (a fried egg and bacon) but just like a wheat tortilla, there are so many ways to use these!
- Store Well: Make a few batches to have them ready for all your meals throughout the week!
Ingredients
This 4-ingredient plantain roti shows just how versatile green plantains can be, transforming them into naturally vegan, gluten-free tortillas. But really just a single ingredient food if you think about it. It’s just boiled plantains and nothing else!
- Green Plantains: Use (green) green skinned plantains. Green plantains are less soft and more starchy, making them great for the texture of your tortillas.
- Water: You need water to boil the plantains. Then from that boiled water, reserve ¼ cup. It’s helped me manage the dryness of the dough.
- Salt: One teaspoon is sufficient but you could also add more to taste.
- Oil: This prevents the dough from sticking to the pan’s surface. Avoid seed oils to keep it Whole30 compatible. Use avocado oil, extra-virgin olive oil, or even ghee.
See recipe card for quantities.
How to Make Plantain Roti
Boil Plantains
Peel the plantains and cut them into 2-inch pieces. Then, add the plantains, all of the water, and salt to a medium saucepan on medium heat. Cover and bring to a boil. Continue to cook until the plantains are soft and can be easily crushed with a fork (about 10 minutes). Or you can simply score them and cook them in the skin.
Crush Plantains
Once the plantains are fork-tender, drain them but reserve ¼ cup of the liquid. Then crush the boiled plantains with a fork or mortar and pestle until completely smooth. You can also do this by adding the plantains to the food processor and blending until they become a smooth dough-like consistency, but you will need a high-powered food processor for this.
While crushing the plantains, if needed you may add 1 tablespoon of the reserved liquid at a time to help the plantains process smoothly. If the plantain is too dry the tortillas will be crumbly and break apart.
Press
Next, separate the crushed/processed plantains into 6 balls (about 1/3 cup of crushed plantains per ball) and place on a tortilla press lined with parchment paper.
Press each ball into a thin disk. You can also roll the dough between parchment paper using a rolling pin and then shape with a plate or small bowl.
Stovetop Method
When ready to cook your tortilla or plantain roti add a skillet to medium-high heat. When the pan is hot, brush with oil, then add your tortilla/roti. Cook for 2 minutes, then flip and cook for another 2 minutes. Plantain tortillas may puff up during cooking and may get a few brown spots.
Remove from the heat and immediately wrap with kitchen towel to to keep the roti warm. Repeat the cooking process for the remaining tortillas/roti.
Make Plantain Tortillas in the Oven
You may also cook the tortillas in the oven by preheating the oven to 400°F. Then place the rolled out roti/tortillas on a parchment lined sheet pan and bake at 400 °F for 10 minutes. Remove from the oven and wrap in a clean kitchen towel to keep them warm.
Serve with your favorite curries and stews and enjoy.
How to Serve Plantain Roti
These plantain rotis taste amazing with savory ingredients.
- Tacos: Fill plantain tortillas with your choice of seasoned meats or veggies, fresh salsa, and a dollop of creamy guacamole for an unconventional take on tacos.
- Wraps: Use plantain rotis as a flavorful wrap for various fillings such as grilled chicken, mixed greens, and your favorite dressing. They add a pop of sweetness and sturdy texture to any wrap creation.
- Curries: Pair plantain rotis with hearty curries or stews. The subtle sweetness of the rotis complements the rich, aromatic flavors of dishes like Guyanese-style Chicken Curry or Lamb Curry. The soft texture of the rotis provides the perfect vessel for soaking up the delicious sauce.
- Stew: Add some Caribbean flair to a comforting, hearty stew like this Beef Stew. Tear off pieces of roti and use them to scoop up the stew, soaking up every last bit from the bowl. The sweetness of the roti adds a delightful contrast to the savory stew.
Storage
Once your plantain tortilla/roti have completely cooled, store them in an airtight container in the fridge for up to 1 week.
For longer storage, freeze them for up to 3 months. Place parchment paper between each one so they don’t stick together. Thaw them overnight in the fridge.
Reheat the tortillas by placing them in the microwave for about 10 seconds or in a skillet over medium heat for about 1 minute.
Tips
- Plantains must be cooked before shaping into flat discs. Although they look like bananas, you can’t eat raw plantains. A quick boil improves their taste and texture.
- Cook the plantains until soft. Be sure to cook the plantains until they are very soft and crush them will they are still hot.
- Use the reserved liquid as needed. Start with a small amount and gradually add more if needed to achieve the right dough consistency.
- When shaping the dough into balls, aim for uniformity to ensure even cooking. This helps to create consistent-sized rotis that cook evenly.
Frequently Asked Questions
This recipe makes 4 tortillas. Each tortilla is about 300 calories per serving.
No. Plantains are naturally gluten-free.
Yes. Plantains are rich in complex carbs like fiber and starch which help you feel fuller for longer. They also contain heart-healthy potassium and vitamin C, an antioxidant that can boost the immune system.
Plantain Roti (Plantain Tortilla)
Equipment
- Medium Saucepan
- Tortilla Press or Rolling Pin
- Food Processor
- Skillet or Parchment Lined Sheet Pan
Ingredients
- 4 Green Plantains
- 6 cups water
- 1 teaspoon kosher salt
- 1 tablespoon oil
Instructions
- Peel the plantains and cut into 2 inch pieces. Then add the plantains, all of the water and kosher salt to a medium saucepan on medium heat. Cover and bring to a boil. Continue to cook until the plantains are fork tender (about 10 mins).
- When the plantains are fork tender, drain reserving ¼ cup of the liquid, then crush the plantains with a fork or mortar and pestle until completely smooth. You can also do this by adding the plantains to the food processor and blending until it becomes a smooth dough like consistency but you will need a high powered food processor for this.
- While crushing the plantains, if needed you may add 1 tablespoon of the reserved liquid at a time to help the plantains process smoothly.
- Next, separate the crushed/processed plantains into 6 balls (about 1/3 cup of crushed plantains per ball) and place on a tortilla press lined with parchment paper. Press each ball into a thin disk. You can also roll the dough between parchment paper using a rolling pin and then shape with a plate or small bowl.
- When ready to cook your tortilla or plantain roti add a skillet to medium-high heat. When the pan is hot, brush with oil, then add your tortilla/roti. Cook for 2 minutes, then flip and cook for another 2 minutes. Plantain tortillas may puff up during cooking and may get a few brown spots.
- Remove from the heat and immediately wrap with kitchen towel to to keep the roti warm. Repeat the cooking process for the remaining tortillas/roti.
- You may also cook the tortillas in the oven by preheating the oven to 400°F. Then place the rolled out roti/tortillas on a parchment lined sheet pan and bake at 400 °F for 10 minutes. Remove from the oven and wrap in a clean kitchen towel to keep them warm.
- Serve with your favorite curries and stews and enjoy.
Notes
- You can choose to not peel the plantains before boiling. Make a few slits in the plantains (like I show in the step by step above) then add then to the pot.
- You can use plantains with varying degrees of ripeness for different results. Choose completely green plantains for a tortilla with no sweetness. Choose some with a little yellow for a softer tortilla and a bit of sweetness. Choose yellow but firm plantains for a sweet wrap that is very soft. This is the hardest one to work with and gets very sticky when crushed in the food processor. I recommend crushing it by hand and kneading it together to form the “dough.”
Nutrition
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.
Cassava Roti (Cassava Tortilla)
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