CHAMORRO FLOUR TITIYAS

• Total Time:
  16 min.
• Tools:
  12 inch Nonstick Skillet and Electric Mixer
• Course:
  Side, Snacks
• Makes:
  21 pieces

• 4 cups all-purpose flour
• 1/2 cup all-purpose flour (for rolling)
• 2 1/2 tsp baking powder
• 1 1/4 cups granulated sugar
• 1/2 cup Crisco
• 1 cup coconut milk
• Topping butter

Good for any time of the day!

Flour titiyas are great as a small breakfast, after school snack, or a sweet side with your dinner. This recipe makes enough pieces for hosting your friends or stocking up for your late-night treat cravings.

• Step 1
  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.
• Step 2
  Mix in the 1/2 cup and 1 tablespoon of Crisco until the dough is pea shaped.
• Step 3
  Mix in the 1 cup of coconut milk. Keep mixing until the dough forms a yeast bread consistency, about 2 to 4 minutes.
• Step 4
  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).
• Step 5
  Heat the skillet on medium heat on the stove.
• Step 6
  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.
• Step 7
  Heat in frying pan for 2-3 minutes on each side or until brown spots start to form.
• Step 8
  Top with butter and enjoy!