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.
grams (3 cups) all-purpose flour, plus more for dusting
teaspoons packed light or dark brown sugar
01In a stand mixer with the dough hook, mix the flour, sugar, salt and baking powder on medium-low until combined, about 30 seconds. Add the butter and mix until the mixture is crumbly, about 1 minute. With the mixer running, gradually add the coconut milk, then continue mixing until a smooth dough forms, about 5 minutes.
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