Golden Coconut-Ginger Tortillas with Scallion

Steps

1. Prepare first: thinly slice the green onion, finely chop the cilantro and finely grate the fresh ginger.
2. In a small pot over low heat, warm the coconut milk and water with the grated fresh ginger until warm to the touch, about 110°F (43°C), then take it off the heat.
3. In a large bowl, whisk the flour, turmeric, ground ginger, salt and baking powder until evenly golden.
4. Pour the warm coconut milk mixture into the flour mixture and stir with a fork until a shaggy dough forms.
5. Add the green onion and cilantro and knead about 5 minutes, until smooth and soft; the dough is about 62% hydration (counting the coconut milk and water as the liquid) and 1.75% salt.
6. Divide the dough into 12 equal pieces, about 60 g each, roll each into a ball, cover with a towel and rest 30 minutes so the gluten relaxes.
7. Heat a dry cast-iron or heavy skillet over medium-high heat for about 3 minutes.
8. Keeping the other balls covered, roll one ball on a lightly floured counter into a thin round about 7 to 8 inches across.
9. Cook the tortilla in the dry skillet 30 to 45 seconds, until bubbles form and the underside has golden-brown spots, then flip and cook 30 seconds more until puffed and spotted.
10. Stack each cooked tortilla in a clean towel to keep it soft, and repeat rolling and cooking with the remaining balls.
11. Serve warm, or cool completely in the towel and store in a sealed bag; rewarm briefly in a dry skillet.