Peruvian Chapla Bread (Pan Chapla)

corn flour

🥗Healthier: quinoa flour

💰Cheaper: all-purpose flour

Quinoa flour adds protein and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

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

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor without dairy.

baking powder

🥗Healthier: baking soda + vinegar

💰Cheaper: self-rising flour

Self-rising flour simplifies the recipe.

Preheat the oven to 200°C (400°F).

Mix corn flour, baking powder, and salt in a bowl.

In a separate bowl, whisk together water, melted butter, and egg.

Combine the wet and dry ingredients until a dough forms.

Knead the dough lightly on a floured surface.

Divide the dough into small balls and flatten them into discs.

Place the discs on a baking sheet lined with parchment paper.

Sprinkle cheese and coriander on top of each disc.

Bake in the preheated oven until golden brown, about 15-20 minutes.

Remove from the oven and let cool slightly before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens