Prep 10 mins
Cook 30 mins
A flat bread from Guam, (pronounced ti-tee-dzas). Canned unsweetened coconut milk can be used instead of whole milk. Serve with kelaguen. (Shrimp Kelaguen With Finadene Sauce)
- 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.
This recipe came together very easily; unfortunately we found the bread much too sweet for out tastes. Made for ZWT 7
These titiyas were very good! I made this recipe for the gluten-free challenge for ZWT 7 for the Vivacious Violets. I made it gluten-free by substituting King Arthur's Gluten-free flour and adding 1 1/2 t xanthan gum. I grilled sliders to serve inside these and they were delicious! They make a great alternative to regular slider buns.
Yummi! I used the Pinapple Burgers (Parsley's Pineapple Burgers) combined with Flour Titiyas with coconut milk option (Flour Titiyas)! This makes original exotic burgers.
I preapared many small Burgers/Titiyas and this was really a great success. To the filling we added some rosted peppers.
Thanks for this recipe. Done for ZWT7