Mexican Pan de Agua Recipe: Traditional Bread Made Easy

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides natural sweetness with additional flavor.

Pour 500 g of all-purpose flour onto a clean kitchen counter.

Make a hole in the center of the flour.

Slowly pour 325 ml of lukewarm water into the hole in the flour.

Add 5 g of fresh yeast and 3 g of salt to the water in the flour hole.

Mix the ingredients together with your fingers, starting with the liquid and gradually incorporating the flour.

Knead the dough for 8 to 15 minutes until it is not sticking to your hands or the counter.

Once kneaded, slam the dough on the counter 3-4 times to strengthen it.

Let the dough rest for 45 to 90 minutes in a warm place until it has risen.

Divide the dough into 135 g pieces, yielding about 12 pieces.

Roll each piece into a sphere and let them rest for about 10 minutes.

Sprinkle flour on a baking tray (not for baking) and on the kitchen counter.

Roll out each piece of dough with a rolling pin, flattening them slightly.

Fold each flattened piece in half and place them on the baking tray, seam side down.

Let the shaped dough rest again for 45 to 90 minutes.

Preheat the oven to 250°C (about 480°F).

Prepare an oven-safe container filled with water to place in the oven.

Just before baking, reduce the oven temperature to 180°C (about 356°F).

Line a baking tray with baking paper and place the dough on it for baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens