In Guam, Chamorro Flour Titiyas (pronounced “ta-tee-jas”), are a cross between a flour tortilla and baked bread.They are great to have with any meal.
I was raised in a multi-cultural home, with my parents being from the Pacific Island of Guam.
They moved to the United States shortly after they became married.
We were always happy when she made these Chamorro flour titiyas, which are basically Guam style floured tortillas/pita bread.
What ingredients are needed for Chamorro flour Titiyas?
This flour titiya recipe consists of only five ingredients:
- All-purpose flour
- Baking powder
- Granulated sugar
- Crisco and
- Coconut milk
They are great for breakfast, an afterschool/afternoon snack, or a side dish to a main meal. We like to eat ours with flavored jelly, butter, or honey. I vividly remember her baking up a fresh batch of these on the weekends or after she picked us up from school.
Tips on How to Make These Delicious Bread-Like Tortillas:
- When mixing, the dough will have the consistency of yeast dough. Remember this is ok.
- The dough also works best when refrigerated. When mixing is finished, wrap it in saran wrap and pace in the fridge. Bring it to room temperature before rolling out.
- Use the round lid of a small pot to cut the dough out into circles.
- When frying, stay away from butter, oil, and spray. Fry the dough on a plain, non-stick surface.
All was right in my world when she would make these! This recipe holds a special place in our master collection. Everyone in this family loves them and we hope you do too!
- 4 cups all-purpose flour
- 1/2 cup all-purpose flour (for rolling)
- 2 1/2 teaspoon baking powder
- 1 1/4 cups granulated sugar
- 1/2 cup Crisco
- 1 tablespoon Crisco
- 1 cup coconut milk
- With an electric mixer with the dough hook attachment, mix 4 cups of all purpose flour, baking powder, and sugar on low. Mix until well combined.
- MIx in the 1/2 cup and 1 tablespoon of Crisco until the dough is pea shaped.
- Mix in the 1 cup of coconut milk. Keep mixing until the dough forms a yeast bread consistency, about 2 to 4 minutes.**If you don't have an electric mixer, you can knead the dough 70 times for a total of 2 minutes.**
- Place dough in a gallon sized plastic bag to chill in the refrigerator for an hour. Take it out and bring it to room temperature (about another hour).
- Heat a frying pan on medium heat on the stove.
- Measure 1/2 cup of the dough onto a lightly floured surface (using the remaining 1/2 cup of flour) and roll into a 1/2 inch circle with a rolling pin.
- Heat in frying pan for 2-3 minutes on each side or until brown spots start to form.
- Top with butter and enjoy.
Make these ahead of time and store in the freezer up to 2 months or until ready to eat. Once made, tightly wrap them individually in saran wrap, place in a freezer safe ziplock bag, and label. To defrost, take out of the freezer, unwrap, and place in microwave for a minute or two.