Chapla

Name: Chapla
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 400 g wheat flour; as needed water; 1 tsp fine sea salt; 1 tbsp oil; 1 tsp anise

25 minutes prep 45 minutes cook Serves 4 to 6 vegan

Chapla, a cherished bread from the highlands of Ayacucho, is a staple in Peruvian homes. Often baked in large batches, this flatbread finds its place on the table during family meals and festive gatherings alike. The art of making chapla lies in the hands of the cook, who knows just the right amount of salt and fat needed to bring the dough to life. This version captures the essence of a family cook's touch, ensuring each piece is a reflection of home.

With its slightly crisp exterior and soft, tender crumb, chapla is a comforting canvas for the flavors of Peru. The subtle hint of anise weaves through each bite, offering a whisper of sweetness. Generously brushed with oil, this bread is meant to be shared, each piece torn and enjoyed with the warmth of company.

Ingredients

400 gwheat flour
as neededwater
1 tspfine sea salt
1 tbspoil
1 tspanise

Method

In a large mixing bowl, combine 400 g wheat flour, 1 tsp fine sea salt, and 1 tsp anise. Gradually add water, a little at a time, mixing with your hands until a rough dough forms. The dough should be slightly sticky but manageable. Add 1 tbsp oil and knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic. The dough is ready when it springs back slightly when pressed with a finger.
Place the kneaded dough back into the bowl and cover it with a damp cloth. Let it rise in a warm, draft-free area until it doubles in size, which will take about 1 to 2 hours depending on the room temperature. The dough should feel airy and soft to the touch when it's ready.
Preheat your oven to its highest setting, around 220°C (428°F), and place a baking stone or an inverted baking sheet inside to heat up. Once the dough has risen, gently deflate it and divide it into two equal pieces. Shape each piece into a round, flat disc about 1 cm thick, taking care not to overwork the dough to maintain its airy texture.
Carefully transfer the shaped dough onto a piece of parchment paper. Slide the parchment paper with the dough onto the preheated baking stone or sheet in the oven. Bake until the Chapla is golden brown and the surface is firm to the touch, which should take about 10 to 15 minutes. The bread should have a slightly puffed appearance with a crisp crust.
Remove the Chapla from the oven and transfer it to a wire rack to cool slightly. Allow it to rest for at least 10 minutes so the crumb sets properly, ensuring a soft interior. This resting period will also enhance the flavor and texture of the bread.
Serve the Chapla warm, tearing it into pieces to share at the table. Its slightly sweet and anise-flavored aroma will complement any meal, making it a delightful addition to your dining experience.