Chamorro Chicken Kelaguen and Coconut Flour Tatiyas
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
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.