蒂蒂亚斯

关于这个食谱

Titiyas 是关岛传统的查莫罗面包，由 Masa harina（玉米）或通用面粉、椰奶和少许糖制成。用干煎锅烹制而成，口感柔软，略带嚼劲，是 kelaguen 和其他查莫罗菜肴的必备搭配。

食材

服务 4

• 2 cupsMasa harina（或通用面粉）
• 1/2 cup椰奶
• 1 tbsp糖
• 1/2 tsp盐
• 2-4 tbsp温水（根据需要）

步骤

1. 1

   混合面团

   将玛莎哈里娜、糖和盐混合。加入椰奶并混合；一汤匙一汤匙地加入水，直到形成柔软、柔韧的面团。

2. 2

   休息

   盖上盖子休息10分钟。

   Masa harina absorbs liquid differently than flour — it takes a minute for it to fully hydrate. Give the dough a 2-minute rest after initial mixing before deciding if more water is needed.

3. 3

   形状

   分成8个球。将每个压或卷成直径约 15 厘米的薄圆形。

4. 4

   库克

   在干燥的中热煎锅上每面煮 1-2 分钟，直至出现轻微斑点并煮熟。用布包裹保暖。

   A tortilla press wrapped in plastic sheeting makes shaping fast and consistent, but a rolling pin and two sheets of plastic wrap work equally well.

5. 5

   Heat the griddle

   Heat a dry cast-iron skillet, comal, or heavy non-stick pan over medium heat for 2–3 minutes until a drop of water flicked onto the surface bounces and evaporates immediately. No oil is used — a dry, hot surface is what creates the characteristic light speckle pattern on the titiyas surface.

6. 6

   Cook the titiyas

   Place one titiyas in the dry pan. Cook for 60–90 seconds on the first side — you will see the edges begin to look dry and the surface start to puff in small bubbles. Flip and cook for another 60 seconds on the second side until you see small brown speckles and the titiyas is cooked through but still soft and pliable. Adjust heat if they're browning too quickly.

7. 7

   Keep warm and serve

   Stack the cooked titiyas on a plate and wrap in a clean kitchen cloth or foil to keep them soft and warm — stacking creates gentle steam that keeps them pliable. Serve warm alongside kelaguen, red rice, or Chamorro barbecue. Titiyas should be soft enough to fold and scoop without cracking.

变化

• •

  将磨碎的椰子添加到面团中以增加质感。

• •

  使用面粉可以做出更软、更有嚼劲的提蒂亚斯。

• •

  素食者：将蛋白质换成烤杏鲍菇、熏豆腐或煮熟的鹰嘴豆——稍微向上调整调味料以进行补偿。

• •

  更辣：在芳香剂中添加切碎的新鲜辣椒或一茶匙压碎的阿勒颇/乌尔法胡椒，以获得温暖、分层的热量，而不是单一的强烈刺激。

存储

用箔纸包裹并冷藏最多 3 天；在干锅上重新加热。

常见问题解答