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PeruvianAuthentic Cuisine

Peruvian Flatbread

Serves 4 to 6 Bread vegan, Breads & Pastry

Peruvian Flatbread

Peruvian Flatbread captures the essence of home cooking in Peru, where recipes are often passed down through generations, never needing to be written down. This version mirrors the way it is lovingly prepared at Peruvian home tables, with salt measured by feel and fat applied with a generous hand. It’s the kind of bread that accompanies family gatherings, bridging the gap between the modern and the traditional.

When baked, this flatbread offers a crisp exterior that gives way to a chewy, tender interior. The subtle hint of olive oil and a whisper of sea salt bring depth to its flavor, making it a perfect partner to soups or stews, or simply enjoyed on its own. Its warmth and texture are an invitation to share, embodying the communal spirit of a Peruvian meal.

Ingredients

  • 500 gbread flour
  • 7 gdry yeast
  • 300 mlwarm water
  • 1 tspfine sea salt
  • 1 tbspolive oil

Method

  1. In a large mixing bowl, combine 500 g bread flour and 7 g dry yeast. Gradually add 300 ml warm water while stirring with a wooden spoon until the mixture forms a shaggy dough. Add 1 tsp fine sea salt and 1 tbsp olive oil, then mix until the dough starts to come together.
  2. Transfer the dough onto a lightly floured surface. Knead the dough by folding it over itself and pushing it away with the heel of your hand. Continue kneading for about 10 minutes, or until the dough becomes smooth and elastic. You will know it's ready when it feels soft and springs back when pressed lightly.
  3. Place the dough in a lightly oiled bowl, turning it to coat with oil. Cover the bowl with a clean kitchen towel and let it rise in a warm, draft-free place until it doubles in size. This should take about an hour, and you can tell it's ready when you gently press a finger into the dough and the indentation remains.
  4. Preheat your oven to 220°C (428°F) and place a baking sheet inside to heat up. Once the dough has risen, gently punch it down to release excess air. Transfer it back to the floured surface and divide it into 4 equal pieces.
  5. Shape each piece into a flat round, about 1 cm thick, by gently pressing and stretching the dough with your fingers. Avoid using a rolling pin as it may deflate the dough too much. Carefully place the rounds onto the preheated baking sheet.
  6. Bake in the oven for about 10-12 minutes, or until the flatbreads are golden brown and puffed up. The edges should be crisp, and the bottom should have a nice, even color. If you tap the bottom of the bread, it should sound hollow.
  7. Remove the flatbreads from the oven and transfer them to a wire rack to cool slightly. This allows the crumb to set properly and prevents them from becoming soggy. Let them cool for at least 5 minutes before serving.
  8. Serve the Peruvian Flatbread warm as part of your meal. They are perfect for sharing and can be enjoyed with a variety of dishes, enhancing the communal dining experience typical of Peruvian home cooking.
Cover of Authentic Peruvian Cuisine
From the cookbook

Authentic Peruvian Cuisine

This recipe is from Authentic Peruvian Cuisine by Yassine Sbiti — the Peruvian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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