Add plantains to a pot. Fill with enough water to cover the plantains, about five to six cups. Boil for 15 minutes until fork-tender. Once you can easily pierce, drain the plantains and reserve 1/4 cup of the starchy water. Transfer plantains to a bowl and let it cool in the fridge for about an hour.

Once cooled, add to a food processor and, using the S-blade insert, mix until a dough ball forms. If you’re having trouble, add one tablespoon of the cooking water to help it form.

Remove dough ball and any remaining plantain for the food processor and cut it into sixths. Using oiled hands, shape into balls and smash between two pans or with a rolling pin. Once flat you can cook in a hot skillet for two minutes per side. No oil necessary. For the oven, roast at 400 for 15 minutes. Use immediately or wrap in a towel so the steam keeps them soft. You can also make ahead and freeze.