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Coconut milk and a bit of sugar are key to tender, easy-to-make Honduran tortillas

Coconut Milk-Flour Tortillas

1 hour 10 minutes 35 minutes active

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Coconut Milk-Flour Tortillas

These flatbread-like tortillas were inspired by Isha Sumner’s durudias, or Honduran tortillas. The soft, chewy rounds are rich in flavor thanks to a little butter and a healthy dose of coconut milk; the latter also makes the dough extremely easy to roll out. The tortillas taste best when freshly made, but leftovers can be cooled, stacked, wrapped in foil and stored at room temperature for up to two days. To reheat, place the foil-wrapped stack in a 350°F oven for 10 to 15 minutes.




Don’t use light coconut milk. The fat content of regular coconut milk is necessary for tender tortillas. Make sure to vigorously shake the can or throughly mix the coconut milk before measuring to ensure the fat that rises to the top upon standing is distributed throughout.

1 hour 10 minutes

35 minutes active

Diana L.

I made this today for dinner. These tortillas taste great, however, rolling them into an 8-inch round tortilla resulted in a very thick tortilla. It was just too thick for my family. So I have divided 8 pieces in half (16 in total) and rolled each one into an 8-inch round tortilla. These were much better. Thank you for the recipe.

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