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!