Appetizer: United States – Guam — Pacific Island United States Territories – Titiyas

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 24 min

Additional 20 min

Total 1 hr 15 min

Ingredients

- 1 cup (120 g) medium-grind yellow cornmeal
- 1 1/2 cups (190 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) fine sea salt
- 1 tbsp (12 g) granulated sugar (optional)
- 2 tbsp (30 ml) melted coconut oil or vegetable oil
- 1 cup (240 ml) coconut milk (or whole milk)
- 2–3 tbsp (30–45 ml) warm water, as needed
- 1–2 tsp (5–10 ml) neutral oil for the griddle
Optional simple accompaniment (list if you want to serve with it):
- 2 tbsp (30 g) unsalted butter, softened
- 1 tsp (5 ml) honey or 1 tsp (5 ml) lime juice (optional, for flavoring butter)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
Warm, griddle-cooked flatbreads made with a blend of cornmeal and all-purpose flour for a slightly coarse, tender texture; served hot as a snack or starter.

Regional Notes:
This Guam (Chamorro) variation uses a noticeable proportion of cornmeal alongside wheat flour, producing a heartier texture and golden color distinct from pure wheat tortillas or island cassava breads. Titiyas are traditionally cooked on a hot griddle and eaten warm, often with butter, coconut, or as an accompaniment to other small bites.

1. In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar (if using) until evenly combined.
2. Stir in the melted coconut oil. Add the coconut milk and mix with a wooden spoon or your hands until a shaggy dough forms. If the dough feels too dry or crumbly, add warm water 1 tablespoon (15 ml) at a time until a soft, slightly tacky dough comes together.
3. Turn the dough onto a lightly floured surface and knead gently 6–8 times until smooth. Shape into a ball, cover with a cloth or plastic wrap, and let rest 15–20 minutes (this hydrates the cornmeal and relaxes the gluten).
4. Divide the dough into 12 equal pieces for small titiyas (about 1 1/4 oz (35 g) each) for appetizer portions. Roll each piece into a ball and flatten slightly with your palm.
5. Working one at a time, place a dough ball between two sheets of parchment or on a lightly floured surface and roll to about 1/8–1/4 inch (3–6 mm) thickness. Repeat for remaining pieces and keep stacked under a clean towel to prevent drying.
6. Heat a cast-iron skillet or griddle over medium heat (about 350–375°F / 175–190°C). Brush or rub with a little neutral oil.
7. Cook each titiya 2–3 minutes per side, or until golden brown spots appear and the surface looks set; press gently with a spatula to encourage even contact and occasional light puffing. Adjust heat as needed to prevent burning.
8. Transfer cooked titiyas to a plate and cover with a clean towel to keep warm and soft while you finish the batch.
9. If using the optional butter accompaniment, mash the softened butter with honey or lime juice and spread on hot titiyas before serving, or serve plain so guests can top them as they like.
10. Serve warm as an appetizer or snack, 2 titiyas per person (12 total yields about 6 servings).

Short Description:
Warm, griddle-cooked flatbreads made with a blend of cornmeal and all-purpose flour for a slightly coarse, tender texture; served hot as a snack or starter.

Regional Notes:
This Guam (Chamorro) variation uses a noticeable proportion of cornmeal alongside wheat flour, producing a heartier texture and golden color distinct from pure wheat tortillas or island cassava breads. Titiyas are traditionally cooked on a hot griddle and eaten warm, often with butter, coconut, or as an accompaniment to other small bites.

1. In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar (if using) until evenly combined.
2. Stir in the melted coconut oil. Add the coconut milk and mix with a wooden spoon or your hands until a shaggy dough forms. If the dough feels too dry or crumbly, add warm water 1 tablespoon (15 ml) at a time until a soft, slightly tacky dough comes together.
3. Turn the dough onto a lightly floured surface and knead gently 6–8 times until smooth. Shape into a ball, cover with a cloth or plastic wrap, and let rest 15–20 minutes (this hydrates the cornmeal and relaxes the gluten).
4. Divide the dough into 12 equal pieces for small titiyas (about 1 1/4 oz / 35 g each) for appetizer portions. Roll each piece into a ball and flatten slightly with your palm.
5. Working one at a time, place a dough ball between two sheets of parchment or on a lightly floured surface and roll to about 1/8–1/4 inch (3–6 mm) thickness. Repeat for remaining pieces and keep stacked under a clean towel to prevent drying.
6. Heat a cast-iron skillet or griddle over medium heat (about 350–375°F / 175–190°C). Brush or rub with a little neutral oil.
7. Cook each titiya 2–3 minutes per side, or until golden brown spots appear and the surface looks set; press gently with a spatula to encourage even contact and occasional light puffing. Adjust heat as needed to prevent burning.
8. Transfer cooked titiyas to a plate and cover with a clean towel to keep warm and soft while you finish the batch.
9. If using the optional butter accompaniment, mash the softened butter with honey or lime juice and spread on hot titiyas before serving, or serve plain so guests can top them as they like.
10. Serve warm as an appetizer or snack, 2 titiyas per person (12 total yields about 6 servings).