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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.
8
tortillas
Tip
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
Ingredients
-
390
grams (3 cups) all-purpose flour, plus more for dusting
-
2
teaspoons packed light or dark brown sugar
Directions
Pardon the interruption
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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.