Chamorro Flour Titiyas Recipe
If you are looking for a special treat from the island of Guam, then this recipe for Chamorro Flour Titiyas is what you need! These are a HUGE family favorite and have made it into our collection of Pacific Island Recipes!
In Guam, Chamorro Flour Titiyas are a cross between a flour tortilla and baked bread. With only five ingredients, these titiyas are simple in both time and ingredients.
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These flour titiyas are like double agents. You can eat them in the morning with coffee as a quick breakfast. You can also have them during the day as a snack or in the evening for dessert.
Reasons You Need to Make These Flour Titiyas
Ingredients and Tips For These Chamorro Flour Titiyas
- All Purpose Flour: You will need a few cups for the actual recipe and a few more for dusting to prevent the dough from sticking while rolling.
- Baking Powder: This ingredient will help the dough rise while cooking.
- Granulated Sugar: Sugar adds the sweetness to the recipe.
- Crisco: The key ingredient to making your titiyas soft and fluffy.
- Coconut Milk: Not to be confused with coconut water. This gives them an island flare.
How Is the Word "Titiya" in this Chamorro Recipe Pronounced?
The language of the island of Guam is similar to the Filipino, Spanish, and Japanese culture. The proper pronunciation of the word "titya" is: "ti-tee-dzas." The 'y' is silent while the 'dzas' takes it's place. The 'd' is also silent, which leaves the pronunciation of 'z' and 'as.'
Tips on How To Make These Chamorro Flour Titiyas?
- 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.
What Can You Eat These Titiyas With?
This island sweet bread makes for a great 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 my mom baking up a fresh batch of these on the weekends or after she picked us up from school.
More of Our Favorite Chamorro Recipes
If you are looking for more Pacific Island recipes, specifically from Guam, the links below will help:
- The Best Lumpia/Spring Roll Recipe (3 Different Ways)
- Cinnamon Custard Cake (Latiya)
- Island Rice Recipe
- Chamorro Red Rice
- Chamorro Yeast Bread
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Ingredients
- 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
Equipment You'll Need
Instructions
- 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 12 inch nonstick skillet 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.
Libby's Notes
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.
This looks great. I remember being super-scared the first time I made a homeade flatbread (it was pitas), but was pleasantly surprised with how easy it was.
I think both myself and my 14 month old son would love these for an afternoon snack. Thank you so much for sharing!
You are welcome 🙂 They do resemble pita bread. I think they are a cross between pita bread and a flour tortilla. They are GREAT as snacks 🙂
I can't wait to make these. They look good.
Oh, these look so good! Definitely a comfort food it looks like! 🙂
MMmmm! I think we might try these this week. Thanks for the recipe.
Blessings
Thanks for penning this one! Tatiyas are a favorite in my half-Chamorro household.
You should try exchanging the shortening/butter for coconut milk and reducing the water, using only if the coconut milk does not make the dough the correct consistency. Adding coconut milk is the thing that makes them especially Chamorro.
🙂
Ahhhh…thank you so much for that information 🙂 I think I will try that soon and see how it works 😉
Thank you for posting this!! My boyfriend is Guamanian, and I am so looking forward to trying this recipe in hopes of giving him a small taste of childhood. 🙂
You are welcome for posting it 😉
We give this 5 starts due to it being a family favorite 😉
Thank you so much! My grandchildren love it. Am from Guam but still can’t make it were it will stay soft. I love to try your recipe.
Very welcome Mina 🙂 I hope you enjoy the recipe 🙂 Let me know if you have any questions about it….
On your recipes you mention Crisco, which one you use the Crisco butter or Crisco shortening.
Crisco shortening
Would coconut cream work instead of coconut milk?
Hi Jean! I am not sure about the coconut cream. We have only used coconut milk with it. I’m guessing it probably won’t due to the texture of the cream.
Can you substitute the crisco for butter if we don’t have any shortening on hand? And if so, what’s the measurement or ratio for that
I have never tried to do this so I am not sure. I would keep the ratio equal and see how it turns out, then you can adjust accordingly the next time you make them.
HI LIBBY.MADE THESE FOR BREAKFAST TODAY AND MY KIDS DEVOURED IT.I HAVE TO SAY THAT I’VE TRIED TWO OTHER RECIPES BEFORE THIS AND THIS TURNED OUT PERFECT.THE ONLY THING I CHANGED WAS THE AMOUNT OF SUGAR.I ONLY USED 3/4 CUP AND IT WAS SWEET ENOUGH.THANK YOU!
You are very welcome Doris. Thank you so much for letting us know how it turned out 😉 So glad you and the kids enjoyed it 😉
Thank you for the recipe! Do you absolutely need to refrigerate the dough?
Yes. My mother always refrigerates it.
What heat setting o you use on the stove? 2-3 minutes on medium or medium-low??
I would try medium and if you feel like turning it up to medium-low, do it 😉
Made these for my fam. However, I accidentally used the tablespoon instead of teaspoon for the baking powder! They came out super fluffy like pancakes. Haha. We ate them w butter and honey. Super delicious!! Thanks for posting 🙂
Oh you are so welcome 😉 Glad they came out well 😉
Is this recipe only made for 1 tatiya? How many tatiya’s do you think this recipe makes?
It is written in the recipe card at the top. This recipe makes 21 tatiyas.
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We do too!