Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Coconut Milk-Flour Tortillas
1 hour 10 minutes 35 minutes active
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.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT
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.