Score the plantains by cutting a long line through the peel from tip to tip. Microwave for 6-7 minutes. (The peels with turn black in the microwave.)
Carefully remove the peels and place the plantain flesh in a food processor. Discard the peels. Add the salt, then cover the food processor and turn on high until the plantains chop into tiny pieces and eventually form a tight ball of dough. This takes a few minutes, so don't worry if it looks like it's not coming together.
Once the dough has formed, press it into a rectangle and cut it into 12 equal pieces. Then roll each piece into a ball.
Place a piece of plastic wrap on the counter and smooth it flat. Then place one plantain dough ball on the plastic and cover it with another piece of plastic. Roll the dough out into a flat 5- to 6-inch circle. It's okay if it's not perfect.
Heat a nonstick skillet over medium heat. Once hot add the plantain tortilla to the skillet and cook for about 1 minute per side, until blisters form. Continue rolling and cooking the tortillas until they are finished.
Store the tortillas in an airtight container for up to 10 days in the refrigerator.
1) You can use a tortilla press to make this recipe. Just make sure to cover it with plastic.2) If you don't like the idea of microwaving your food, you can cut the plantains in large chunks and boil them in water for 25 minutes. Then drain off the water, peel the chunks, and proceed with the recipe.3) After several test batches of this recipe, we noticed one batch of green plantains was too moist for some reason, and would not form into a ball. We decided to let it rest for 20 minutes, then try processing it again. This gave the dough just enough time to dry out, and it balled right up for the perfect texture.