Pan Chuta Peruvian Flat Bread Recipes

PAN CHUTA (PERUVIAN FLAT BREAD)

Pan Chuta (Peruvian Flat Bread) image

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

Ingredients

16 1/2 cups bread flour, - 1 . 5 kg (3.3 pounds)
5 tablespoons yeast, - 90 gr (3.175 oz)
13 1/2 ounces water, -350 to 450 ml
3 teaspoons salt, - 15 gr
4 large eggs, - 250 gr (approx 1 cup)
3 teaspoons toasted anise, - 15 gr
7 ounces butter, - 200 gr (14 tbsp)
1 ounce vanilla essence, - 3 ml (slightly more than 1/2 tsp)
1 ounce cherimoya, essence - 3 ml (slightly more than 1/2 tsp)
lard, for greasing baking tins (or shortening)
sesame seeds (to garnish)

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

Onion-Stuffed Flat Bread image

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

Ingredients

2 cups onions, finely chopped
1 teaspoon ground coriander
1 teaspoon jalapeno chile, finely chopped
1 teaspoon lemon juice (or 1/2 tsp amchoor)
2 cups white whole wheat flour
1/2 teaspoon salt
3 tablespoons canola oil or 3 tablespoons vegetable oil

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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