Guam Manha Titiyas Food

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FLOUR TITIYAS



Flour Titiyas image

A flat bread from Guam, (pronounced ti-tee-dzas). Canned unsweetened coconut milk can be used instead of whole milk. Serve with kelaguen. (recipe #458004)

Provided by Outta Here

Categories     Breads

Time 40m

Yield 8-12 serving(s)

Number Of Ingredients 4

4 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup canola oil
3/4-1 cup whole milk

Steps:

  • Combine flour and sugar in a large bowl. Add oil and 3/4 cup milk and mix with hands until it forms a soft dough (add remaining milk if needed. You don't want it too sticky).
  • Separate dough into balls depending on the size you want.
  • Place a ball of dough on a floured surface and use a rolling pin to roll it to desired size (about 1/4 inch thick). These won't be perfectly round. Prick several times with a fork.
  • Cook in a non-stick skillet over medium-high heat until it is starting to brown (about 5 minutes). Flip it over and cook about a minute more.
  • Repeat with remaining dough.
  • Slice each one into quarters, or leave whole if desired.

COCONUT "TITIYAS"



Coconut

This is an island style totillas, we called it, "Titiyas". This dish may be substituted for bread or rice and may be eaten as a meal with meat, chicken or fish.

Provided by Connie "Kiyu" Guerrero

Categories     Flatbreads

Time 40m

Number Of Ingredients 4

4 c flour
1/2 c sugar
1 stick butter
1/3 can(s) coconut milk

Steps:

  • 1. Combine all ingredients to make the dough. Gradually, add coconut milk little at a time, until your mix is separated in tiny crumbs. (add only enough c.milk to form into a dough and not sticky to your fingers.
  • 2. Separated it into balls depending on the size you want. Get your rolling pin and flatten it. (sprinkle flour on surface to flatten dough)
  • 3. Cook it on a non-stick teflon pan at medium heat until it turns a little brown. Flip and cook the other side. (if bubble, punch with fork to let air out)

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