Peruvian Chapla Bread

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.

Mix 3/4 cup of hot water, 1 tablespoon of anise seeds, 1 tablespoon of sugar, and 1 teaspoon of yeast together in a bowl.

Stir the mixture well and set aside for 5 to 10 minutes.

Sift 2 1/4 cups of flour into a larger bowl.

Add 1 teaspoon of salt and 1 3/4 tablespoons of butter to the flour and mix well.

After 10 minutes, pour the yeast mixture into the flour mixture and mix until combined.

Knead the dough for 15 minutes until stiff.

Place the kneaded dough in a pan, cover it, and let it rise for 1 hour.

After 1 hour, divide the dough into 8 equal pieces and roll them into balls.

Preheat the oven to 475°F.

Flatten each ball into a round shape and place them on a greased baking pan.

Let the rounds rest for another 10 minutes before baking them.

Bake the rounds in the oven at 475°F until done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens