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A wonderful bastardization on tortillas, this slightly sweet pita-like bread pairs beautifully with chicken kelaguen, and for my mother back in the day, warm butter or cheese. Delicious! Source: Guam Guide

Serves 4people
cups all purpose flour
tsp baking powder
tsp salt
cup coconut milk
cup melted butter
to 1/2 cup cream of coconut (the sweet kind, used for mixed drinks, not coconut cream)
Mix the dry ingredients together in a large mixing bowl. Add the coconut milk, melted butter, and cream of coconut (start out with 1/4 cup; increase to a total of 1/2 cup, depending on how humid your day is – more humid means less liquid). Mix together until dough forms; knead gently to form a smooth ball of dough.
Break off golf-ball sized pieces. Flour rolling surface and rolling pin. Roll out the piece of dough into a flat disc (about 1/8-inch thick). Place the titiyas on a dry skillet; prick all over with a fork to prevent bubbling during the cooking process.
Pan-fry on a dry skillet over medium-low heat for about 3 to 4 minutes on each side, or until the bottom begins to turn a golden brown; flip over and cook the other side until it turns a nice golden brown. For thicker titiyas, cook over low heat for 4 to 5 minutes on each side.
Titiyas is done when you gently press down on the center and it feels somewhat firm to the touch.
Place cooked titiyas on a plate covered with a clean kitchen towel to keep warm. Serve with chicken kelaguen.

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