Make the dough

1. In a food processor, process the plantains until smooth.
2. Add remaining ingredients and mix well.
3. Allow the dough to rest at room temperature for about 15 minutes. (This is necessary for the chia seeds and coconut flour to absorb the liquids.)

Roll out the tortillas

1. Heat a large cast iron skillet over medium heat. Alternatively, use a large pancake griddle.
2. Dust the rolling surface with a bit of coconut flour. I like to spread parchment paper on the counter, sprinkle coconut flour over it, and roll out the dough on that.
3. Remove a piece of dough about the size of a golf ball, and roll in your hands.
4. Place the dough ball on the parchment paper and cover with another piece of parchment paper.
5. Use a rolling pin to roll out the dough into a flat, roundish shape.

Cook the tortillas

1. When the skillet is hot, you may want to add a tiny bit of coconut oil. If using a nonstick pancake griddle, no oil is necessary.
2. Gently peel the tortilla from the bottom piece of parchment. As you peel it back, allow the tortilla to lay flat in one hand. The top piece of parchment will still be attached. Use a clean silicone spatula if necessary.
3. With the tortilla resting in your hand or on the spatula, gently peel away the other piece of parchment.
4. Gently flip the tortilla into the skillet.
5. Cook for about one minute, until golden.
6. Flip, and cook the other side for another minute.
7. Keep tortillas in a covered dish until you’ve cooked the entire batch. This will keep them moist.

Storing & Reheating

1. Store tortillas in the fridge, in an airtight container.
2. Reheat briefly, one at a time, in a cast iron skillet.