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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chamorro Flour Titiyas (Grandmas Recipe) Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
4 cups all-purpose flour
1/2 cup all-purpose flour (for rolling)
2 1/2 teaspoon baking powder
1/4 cup granulated sugar
1/2 cup Crisco
1 tablespoon Crisco
1 cup coconut milk
Directions:
Directions:
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 soft, pliable consistency, about 2 to 4 minutes.
(If you don't have an electric mixer, you can knead the dough 70 times by hand)

Place dough in a gallon sized plastic bag to chill in the refrigerator for an hour (or bring to room temperature/allow to sit 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.
Number Of Servings:
Number Of Servings:
21 tortillas
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Chamorro Flour Titiyas (pronounced "ta-tee-yas"), are a cross between a flour tortilla and baked bread. They are great to have with any meal.

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 freezer safe zip lock bags and label. To defrost take out of the freezer, unwrap, and place in microwave for a minute or two.

 

 

 

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