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Coconut Milk-Flour Tortillas

Coconut Milk-Flour Tortillas

  • Makes
    8 tortillas
  • Cook Time
    1 hour 10 minutes
  • Active time plus cooling
    35 minutes active
  • Rating

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.

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.

Ingredients
  • 390

    grams (3 cups) all-purpose flour, plus more for dusting

  • 2

    teaspoons packed light or dark brown sugar

  • ½

    teaspoon table salt

  • 1

    teaspoon baking powder

  • 42

    grams (3 tablespoons) salted butter, cut into ½-inch cubes, room temperature

  • 1

    cup coconut milk

Step 1

In 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.

Step 2

Transfer to the counter, then use your hands to roll the dough into a 14-inch log about 2 inches in diameter. Cut into 8 even pieces, then form each piece into a ball. Place on a large plate, cover with plastic wrap and refrigerate for 30 minutes or up to 24 hours.

Step 3

Using a rolling pin, roll each ball on a lightly floured counter to an 8-inch round, stacking the rounds as they are done between pieces of kitchen parchment.

Step 4

Heat a 10- or 12-inch skillet over medium until a drop of water sizzles immediately, 4 to 6 minutes.

Place a dough round in the skillet and cook until bubbles begin to form, then gently shake the pan. Continue to cook until the bottom is light spotty brown, then, using tongs, flip and cook until the second side is spotty brown; the total cooking time should be about 3 minutes.

Transfer to a kitchen towel and wrap loosely. Repeat with the remaining tortillas. Serve warm.

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