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Coconut milk and a bit of sugar are key to tender, easy-to-make Honduran tortillas
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.
Ingredients
-
390
grams (3 cups) all-purpose flour, plus more for dusting
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2
teaspoons packed light or dark brown sugar
Directions
Pardon the interruption
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