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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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A flat bread from Guam, (pronounced ti-tee-dzas). Canned unsweetened coconut milk can be used instead of whole milk. Serve with kelaguen. (Shrimp Kelaguen With Finadene Sauce) Ingredients:
4 cups all-purpose flour |
1/2 cup granulated sugar |
1/4 cup canola oil |
3/4-1 cup whole milk |
Directions:
1. Combine flour and sugar in a large bowl. Add oil and 3/4 cup milk and mix with hands until it forms a soft dough (add remaining milk if needed. You don't want it too sticky).
2. Separate dough into balls depending on the size you want.
3. Place a ball of dough on a floured surface and use a rolling pin to roll it to desired size (about 1/4 inch thick). These won't be perfectly round. Prick several times with a fork.
4. Cook in a non-stick skillet over medium-high heat until it is starting to brown (about 5 minutes). Flip it over and cook about a minute more.
5. Repeat with remaining dough.
6. Slice each one into quarters, or leave whole if desired.
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