Titiyas Yoka (Coconut Griddle Flatbread)
A simple unleavened flatbread made from ground corn or flour mixed with fresh coconut milk and cooked on a dry griddle. It is eaten warm at breakfast or alongside soups and stews.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 160 kcal
Equipment
- •Flat griddle or comal
- •Rolling pin or hands for shaping
Nutrition
Per serving, approximate
- Calories
- 160 kcal
- fat
- 5
- carbs
- 26
- protein
- 3
- calories
- 160
Instructions
- 1
Mix the cornmeal, salt, and sugar in a bowl.
- 2
Stir in the coconut milk and enough warm water. Mix until a soft, workable dough forms.
- 3
Let the dough rest for 10 minutes.
- 4
Divide the dough into small balls. Flatten each into a thin round disc by hand or with a rolling pin.
- 5
Cook on a dry, medium-hot griddle for 2-3 minutes per side until lightly browned and cooked through.
- 6
Serve warm.
Chef's tips
Keep the griddle at medium heat. If it gets too hot, the flatbreads will burn before the inside cooks.
Storage
Store wrapped in a cloth at room temperature up to 2 days.
Reheating
Warm briefly on a dry skillet on both sides.
Common mistakes to avoid
- •Making the dough too wet, which makes it stick to the griddle
- •Rolling the dough unevenly, which causes some spots to cook faster than others
Serving suggestions
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