Titiyas
Coconut milk flatbread
Chamorro coconut milk flatbread
Titiyas are the soft, slightly sweet flatbreads of Guam and the Marianas, cooked on a griddle and eaten warm at breakfast, with fiesta food or rolled round a piece of grilled meat. Flour titiyas are made with coconut milk, which keeps them tender and gives a faint coconut taste; there is also a corn version (titiyas mai'es). A common mistake is rolling them too thick; 5 mm cooks through without burning. Chef's tip: cook on a dry, medium-hot pan and wrap each one in a towel as it comes off so they stay soft.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 8
Ingredients
- 10 ½ oz plain flour
- 2 tsp baking powder
- 1 ¾ oz sugar
- ½ tsp salt
- 1 oz buttermelted
- ¾ cup coconut milk
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Method
0/3 doneStep 1: Mix 10 ½ oz plain flour, 2 tsp baking powder, 1 ¾ oz sugar and ½ tsp salt. Add 1 oz butter and ¾ cup coconut milk and mix into a soft dough, then knead for 2 minutes until smooth.
5 minStep 2: Rest under a cloth for 10 minutes, then divide into 8 balls and roll each out to a 15 cm round, 5 mm thick.
10 minStep 3: Heat a heavy dry frying pan over a medium heat. Cook each titiya for 1½–2 minutes a side, until puffed slightly with golden-brown spots. Wrap in a clean cloth to keep soft.
15 min
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 4 g
- Carbs
- 34 g
- Fat
- 9 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does titiyas take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of baking powder?
- ¼ tsp bicarbonate of soda + ½ tsp cream of tartar per 1 tsp.
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