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.

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.

Storage

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

Frequently Asked Questions