Titiyas
Source: Cooking with Libby
Click here to read about my experience making this recipe for my state meal challenge!
Servings: 10
Total time: 2 hours, 15 minutes
INGREDIENTS
- 2 cups all-purpose flour (plus more for dusting)
- 1 ¼ tsp baking powder
- ½ cup sugar
- ¼ cup + ½ Tbs Crisco
- ½ cup coconut milk
DIRECTIONS
- In the bowl of a stand mixer, combine the flour, baking powder, and sugar. Mix on low until well combined.
- Add in the Crisco and mix until dough is pea-shaped.
- Add the coconut milk and mix for a couple of minutes, until the dough has the same consistency as a yeast-bread dough.
- Refrigerate the dough for one hour, then bring back to room temperature for about another hour.
- Heat a nonstick skillet over medium heat. DO NOT GREASE.
- Lightly dust a work surface with flour. Divide the dough so that each portion is about ½ cup, and roll it into circles ½ inch thick each.
- Heat each titiya in the skillet for 2-3 minutes each side, until brown spots form. Enjoy plain or with chicken kelaguen!