Pan Chuta Peruvian Flat Bread Recipes
PAN CHUTA (PERUVIAN FLAT BREAD)
This is posted in response to a request. Adapted from http://recetasdepanesymuchomas.blogspot.com/2011/04/pan-chuta.html and translated by the wonderful Jostlori. I am including both US and Metric measurements. The name means "Pulled Bread." If you have trouble finding Chirimoya extract, you can get it here: http://www.silvercloudestates.com/product/Chirimoya-Cherimoya-Extract-Flavor-Flavoring-Natural-751.aspx .I'm not sure how much this makes, so I'm just guessing at the number of servings. Prep time includes rising time.
Provided by Chocolatl
Categories Breads
Time 2h20m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Grease loaf tins
- In a bowl, combine the flour and anise, set aside.
- In a separate large bowl, combine water, salt and eggs.
- Add the dry ingredients to the egg mixture, mix well. Then add the butter, vanilla and cherimoya extracts, combine until a dough forms.
- Knead the dough until it reaches the gluten point--that is, until it becomes soft and silky, and can be stretched thin enough to see light through without tearing.
- Divide dough into approximately ½ lb portions
- Form into desired loaf shape
- Place in greased tins
- Let rise for 60-90 minutes at 86 ° F and 75% relative humidity.
- Sprinkle with sesame seeds and bake at 300-320° F for approximately 20 minutes.
Nutrition Facts : Calories 395.4, Fat 8.6, SaturatedFat 4.7, Cholesterol 48.8, Sodium 365.2, Carbohydrate 67.1, Fiber 3.1, Sugar 0.5, Protein 11.1
ONION-STUFFED FLAT BREAD
From Vegetarian Times. Pan-fried flat breads are served at breakfast in India, but the crispy treats can be used for other meals as well. 192 cal; 5g prot; 8g fat; 29g carbs; 0mg chol; 148mg sod; 3g fiber; 2g sugars.
Provided by BB2011
Categories Breads
Time 30m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 7
Steps:
- Filling: Combine all ingredients in a bowl.
- Dough: Pulse flour and salt in food processor until combined.
- Add 1 1/4 cups water, and process 2 minutes, or until smooth.
- Cover, and let stand 10 minutes.
- Roll dough into 8 balls, then dust with flour. Roll out each ball into a 3-inch circle.
- Place 2 tablespoons filling in center of each circle. Join dough edges together, and crimp tightly. Dust with flour once more. Place crimped-side down and roll into 6-inch circles.
- Oil iron griddle or heavy skillet, and heat over medium heat.
- Cook 1 dough circle for 1 to 2 minutes, or until bottom browns and is firm. Flip, and cook 1 to 2 minutes more.
- Lightly oil top of flat bread with 1/2 teaspoon oil. Turn over, and oil second side, pressing on flat bread several times to brown evenly. Repeat with remaining dough balls and oil.
- Serve hot or at room temperature.
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