Chamorro Flour Titiyas is a traditional Northern Mariana Islands recipe for a classic fried baking powder leavened flatbread that's a major feature of Chamorro chisine. The full recipe is presented here and I hope you enjoy this classic Northern Mariana Islands version of: Chamorro Flour Titiyas.
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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.
Ingredients:
400g plain (all-purpose) flour (plus a bit more for rolling)
2 1/2 tsp baking powder
250g granulated sugar
6 tbsp salted butter, diced, at room temperature
250ml coconut milk (plus a bit more for moistening)
Method:
Using an electric mixer with a dough hook attachment, mix together 340g of flour, baking powder, and sugar on low speed until the ingredients are thoroughly combined.
Mix in the diced butter until the dough is pea-like.
Add in the coconut milk. Keep mixing until the dough forms a ball (about 2 to 4 minutes). It should have the consistency of yeasted dough and not be 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 make by hand, kneading the dough 70 times for a total of 2 minutes.
Place dough in a large plastic bag to chill in the refrigerator for an hour. Take it out and bring it to room temperature (about an hour).
Place a heavy-based 30cm diameter frying pan over a medium-hot hob.
Measure about 120ml (1/2 cup) of the dough onto a lightly-floured work surface (using the remaining 60g of flour) and roll into a 1cm thick circle with a rolling pin.
Transfer to the pre-heated frying pan and cook for 2-3 minutes on each side or until brown spots start to form.
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