Flatbreads
Chamorro Flatbread
Titiyas
Guam
A Chamorro flatbread derived from the Spanish 'tortilla'; made from corn, wheat flour, or other starchy plants; common forms include harina (flour, sweetened), mai'es (corn), and faddang (pandanus nut); cooked on a flat iron pan (kommat); an essential item on the fiesta table; used like a chip to scoop up kelaguen.
Original eatfuls sticker artwork
What it is
A closer look at Chamorro Flatbread.
A Chamorro flatbread derived from the Spanish 'tortilla'; made from corn, wheat flour, or other starchy plants; common forms include harina (flour, sweetened), mai'es (corn), and faddang (pandanus nut); cooked on a flat iron pan (kommat); an essential item on the fiesta table; used like a chip to scoop up kelaguen.
What to look for
Know it when you find it.
A flat, round Chamorro bread; made from corn or flour; used to scoop up kelaguen; an essential fiesta table item.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Chamorro Flatbread.
Names around the table
One food, more than one name.
Same family
Related foods and regional cousins.
Keep exploring
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Karnataka, India
Akki Roti
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A Karnataka flatbread made from rice flour and vegetables. It is a rural breakfast staple.
Mauritania
Al-keçra
Flat galette of wheat or barley flour cooked in an oven or buried in hot sand (hofra); the everyday bread of Moor nomads, eaten torn and soaked in meat sauce or stew; the sand-baking method gives a distinctive earthy flavour.
Amritsar, India
Amritsari Kulcha
अमृतसरी कुलचा
A leavened, stuffed flatbread from Amritsar baked in a tandoor. It is typically filled with spiced potatoes, paneer, or onions, then topped with cilantro and butter.
Ethiopia
Anebabero
አነባበሮ
A celebratory layered injera dish — sheets of injera stacked on top of one another, each layer smeared with niter kibbeh and berbere. Often baked together and sliced into wedges like a savory layer cake.
Colombia
Arepa
Round, flat griddled corn cake that anchors every Colombian table, eaten plain or split and stuffed with cheese, egg or meat at any hour. Griddled, fried or baked depending on the region.
Boyacá, Colombia
Arepa Boyacense
A sweet arepa from Boyacá, made with cornmeal, panela, and cheese, baked until golden. Slightly sweet and dense, it is a highland breakfast and snack.
Colombia
Arepa de Choclo
An Antioquian arepa made with sweet yellow corn (choclo) and butter, griddled until golden and often topped with melted white cheese. Sweet, soft, and creamy.
Cartagena, Colombia
Arepa de Huevo
A Caribbean-coast specialty: a fried cornmeal arepa split open and stuffed with a raw egg, then fried again until the egg cooks inside. A Cartagena street-food icon.