Flour Titiyas
Experience the warm, comforting flavors of Flour Titiyas, a traditional Chamorro flatbread that’s soft, tender, and perfect for any meal. Made with simple pantry staples like all-purpose flour, baking powder, and coconut milk, this recipe combines the fluffy texture of a tortilla with a delightful hint of tropical sweetness. The dough comes together effortlessly and is cooked to golden perfection on a skillet, with minimal prep and cook time. Whether served as a side dish for savory stews, paired with butter or jam for a snack, or enjoyed fresh off the griddle, these versatile titiyas bring a touch of the islands to your table. Perfect for beginners and seasoned cooks alike, this easy recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 4 teaspoons Baking powder
- 1 teaspoon Salt
- 0.5 cup Vegetable oil
- 1 cup Coconut milk
- 0.5 cup Water
Instructions
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Mix well to evenly distribute the leavening agent and salt.
Gradually add the vegetable oil to the dry ingredients. Use your hands or a fork to mix until the mixture resembles coarse crumbs.
Pour the coconut milk into the bowl, followed by the water. Mix thoroughly until the dough comes together. It should be soft but not sticky. If the dough feels too dry, add a small amount of water, one tablespoon at a time.
Turn the dough out onto a clean, lightly floured surface. Knead for about 5 minutes, or until the dough is smooth and elastic.
Divide the dough into 8 equal portions and shape each into a ball. Cover them with a clean kitchen towel to prevent drying out.
Preheat a non-stick skillet or flat griddle over medium heat.
Using a rolling pin, roll out one dough ball at a time into a flat circle, approximately 6 to 8 inches in diameter. Keep the remaining dough covered while working.
Place the rolled-out dough onto the preheated skillet and cook for 1 to 2 minutes, or until bubbles form on the surface and the bottom develops golden-brown spots.
Flip the titiyas and cook for another 1 to 2 minutes, or until the other side is golden brown.
Remove from the skillet and set aside on a plate. Cover with a clean towel to keep warm while cooking the remaining titiyas.
Serve warm as a side dish or enjoy on its own with butter or a sweet spread.
Nutrition Facts
Calories |
2748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.7 g | 141% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4206 mg | 183% | |
| Total Carbohydrate | 395.9 g | 144% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 17.8 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 731 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
