Corn Titiyas

About This Recipe

Titiyas are hand-patted cornmeal flatbreads that accompany almost every Chamorro and Northern Mariana meal. They are slightly crisp on the outside and tender within. This corn titiyas is shaped by the home cooks who refined it across generations, balancing tradition with everyday practicality. Served at the table it fills the room — steam rising, deep savory notes, the kind of plate people lean over. Home cooks return to it because the technique is forgiving once the order of operations clicks: build aromatics first, season in layers, and let time do the heavy lifting. The result lands somewhere between everyday and special — humble enough for a weeknight, generous enough for company.

Ingredients

Serves 8

• 2 cupsmasa harina (corn flour)
• 1/2 tspsalt
• 2 tbspbutter(softened)
• 3/4 cupwarm water(more if needed)

Instructions

1. 1

   Make dough

   Mix masa harina and salt. Rub in butter until crumbly. Add warm water gradually and knead into a smooth, pliable dough. Rest 10 minutes.

2. 2

   Shape

   Divide into 8 balls. Pat each ball into a round about 1 cm thick and 12 cm in diameter.

3. 3

   Cook

   Heat a dry griddle or cast-iron skillet over medium heat. Cook each titiyas 4 minutes per side until lightly charred spots appear.

4. 4

   Keep warm

   Stack cooked titiyas under a clean towel to keep them soft until ready to serve.

   Do not press down with a spatula — let them puff naturally.

Variations

• •

  Mix in a tablespoon of grated coconut for sweetness.

• •

  Add chopped green onion into the dough for a savory version.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Store at room temperature wrapped in foil up to 1 day. Reheat on the griddle.

Frequently Asked Questions