Chamorro Flour Titiyas

4.74 from 15 votes

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.

Course Appetizer and Snacks

Cuisine Pacific Island

Keyword Quick

Prep Time 10

Cook Time 6

Total Time 16

Servings tortillas

Calories 183kcal

Equipment

Ingredients

4 cups all-purpose flour (plus a bit more for rolling)
2 1/2 teaspoon baking powder
1 1/4 cups granulated sugar
6 tablespoons salted butter at room temperature (see note at the bottom of this card)
1 cup coconut milk (plus a bit more for moistening)

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 6 tablespoons of room temperature salted butter until the dough is pea shaped.
Add in the 1 cup of coconut milk. Keep mixing until the dough forms into a ball, about 2 to 4 minutes. It should have the consistency of yeast roll dough and not to dry. If it's a bit dry, add a few more tablespoons of milk to moisten.
**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.

Notes

Time Saving Tips:
You can make the dough ahead of time and freeze. Form the dough into a ball once it is mixed. Tightly wrap the ball in saran wrap. Vacuum seal the saran wrapped ball. To defrost, take the package out of the freezer and place in the refrigerator over night. Follow steps 4 and down in the recipe. The dough can stay in the freezer up to 2 months.

Added Notes:

*I have replaced the 1/2 cup and 1 tablespoon of Crisco with 6 tablespoons of salted butter. You are welcome to use either ingredient when you make these.

Nutrition