Chicken Kelaguen and Titiyas

Chamorro Chicken Kelaguen and Coconut Flour Tatiyas

Chicken Kelaguen and Titiyas

Recipe: Coconut Flour Tatiyas


  • 4 ½ cups All-Purpose flour
  • ¾ cup granulated sugar
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • 1 can (13.5 or 14oz.) coconut milk
  • 1/3 cup Canola oil

Cooking Instructions:

Mix all dry ingredients flour, sugar, salt, and baking powder into a large bowl then add the coconut milk and canola oil and mix until flour mixture turns into a somewhat firm dough.

Then form dough into the size of a tennis ball then roll out (you can make these much smaller if you like).  Use a rolling pin to roll out the dough into a round shape about 8 to 10 inches in diameter. Make sure you flour your board before rolling the dough this will prevent the dough from sticking.  Another option is a tortilla presser with wax paper.

Use a skillet or pan. Set on medium to high heat and allow the pan to heat up then place as many pieces of the flattened dough onto the skillet/pan.  1 minute or longer on each side, you should start to see golden brown (sometimes it can be a little darker) spots forming.  Remove from pan once its cooked then place on a paper towel on a plate. Left over flour tortillas can be wrapped in a paper towel and sealed with foil to keep it soft.



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