This plantain bread is reminiscent of a laffa – a type of middle eastern flat bread that is typically a vehicle for shawarma (spiced chicken cooked on a spit), hummus (chickpea spread), labneh (strained yogurt), or other tasty delights. This version, however, is not stretched by hand and baked in a taboun (or clay oven) – it is blended and poured onto a baking sheet! It is simple to make and has just the right amount of chew.
Quick facts: the greener your plantains, the better. As they ripen (ie: turn yellow and then turn black), they tend to taste more and more like a banana. Although this isn’t a bad thing per se, the ideal plantain flavour for this bread is green, starchy and tasteless. Keep them in the fridge to prevent them from ripening! Another fun fact – if you omit the za’atar and olive oil, this recipe makes a killer pizza crust!
- Preheat oven to 350° F.
- Line a large baking sheet with parchment paper.
- Place plantains, eggs and salt into a high speed blender (like a Vitamix) and blend until smooth and creamy. If you don’t have a high speed blender, you can place everything into a bowl and use an immersion blender (and some patience) – the results will take a bit longer but will be very similar.
- You can also choose to add some za’atar into the batter itself, as well as sprinkling it on top – the choice is yours!
- Pour batter onto the prepared baking sheet and spread out using a spatula to about 1/4 inch thickness.
- Bake for 10-15 minutes, or until the bread begins to firm and turn golden brown – the smaller your baking sheet (or the thicker your batter is spread), the longer the bread will take to bake, so keep an eye on it throughout!
- Remove from the oven, liberally sprinkle with za’atar and drizzle with olive oil.
- Place back into the oven and bake for an additional 5-10 minutes, or until the edges crisp up.
- Slice and serve!
A paleo taste of the middle east, this paleo plantain flat bread with za’atar comes together quickly and tastes sophreakin’ good!
- 2 medium sized green plantains, peeled and cut into chunks
- 4 eggs
- pinch of salt
- a liberal drizzle of extra virgin olive oil
- several pinches of za’atar