After many attempts I have finally created a flat bread that is dense and holds together well to accommodate a gluten and grain free diet!! The addition of the konjac flour was the secret ingredient I had been missing for so long! You may not be familiar with konjac flour. This flour comes from the konjac root vegetable and is a great source of soluble fiber. This flatbread can be used in so many ways. Try it as a pizza crust, a tostada base, a taco shell, sandwich bun or wipe up an amazing dip or stew with them!
Plantains are a great source of complex carbohydrates, fiber, potassium and Vitamin C. Add your favorite protein and healthy fat for a complete meal!
Ingredients:
- 5 plantains (ripe enough that they are soft but not completely black)
- 5 tablespoons arrowroot starch
- 2 ½ tablespoons konjac flour (also known as Glucomannan Powder)
Instructions:
- Preheat oven to bake 425 F
- Line a sheet pan with parchment paper and use a small amount of olive oil on the parchment paper
- Peel plantains and cut plantains into small pieces
- Add plantains and flour to stand mixer
- Mix on low for about 10 minutes or until a smooth dough forms
- Use Wilton Batter Scoops or other uniform scoop- pick your ideal size, assemble flat breads by scooping the dough and flattening with your hands. To prevent sticking, use a small amount of olive oil on the scoops and a small amount on your hands when pressing down the dough, similar to the process when making hamburger patties.
- Place on parchment paper
- Bake or 15 minutes
NOTE
This recipe will make multiple flat bread that can be stored in the fridge to use throughout the week. If you want to size down the recipe the breakdown of plantain to flour is
- 1 Plantain
- 1 Tablespoon arrowroot starch/flour
- ½ tablespoon konjac root flour
ENJOY!!!