Tortillas with coconut milk are soft, airy, flavorful, so it is better to immediately make a double kneading. I did it with a filling with cheese, if you do it without filling, there will also be lean ones.
Sift the flour, add sugar, salt and baking powder, mix and add coconut milk and olive oil.
Knead the soft dough, if the dough sticks strongly to your hands, add more flour
The surface on which you will knead the dough can be smeared with vegetable oil, so that the dough does not stick. Or put the dough on a wide Board powdered with flour and knead with your hands for about 5 minutes. The dough should not be tight, it may even be soft, I lubricate my hands with oil.
The ball is cut into 4 parts, each flattened by hand.
In the middle, pour the grated cheese.
Collect in a ball, flatten again with your hand ( I constantly lubricate my hands with oil), repeat with other tortillas.
Bake in a dry pan over medium heat ( I have 6 out of 9) for 2-3 minutes.
Turn over and bake for 2-3 minutes.
That's how rosy they are.
Well rise, lush, airy. We serve it to anyone who likes it, we ate it with jam and condensed milk, you can sprinkle it with coconut shavings. In General, they are so delicious, with a slight taste of coconut, that they are very tasty without anything.