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Peruvian Griddle Bread

Serves 4 to 6 Bread vegan, Breads & Pastry

Peruvian Griddle Bread

Peruvian Griddle Bread is a staple of home cooking, crafted with a simple blend of flour, water, oil, and salt. It's a dish that brings the essence of Peruvian family meals to life, where the salt is measured by instinct and the oil is poured with a generous hand. This bread is not just a side dish, but a centerpiece for sharing, embodying the warmth and simplicity of a home-cooked meal.

You'll find this bread gracing tables across Peru, its taste a comforting balance of mild saltiness and subtle richness from the oil. The texture is both soft and slightly crisp, perfect for tearing and enjoying with a variety of dishes. It's a versatile companion to any meal, inviting everyone to gather around and savor the everyday flavors of Peru.

Ingredients

  • 400 gflour
  • 200 mlwater
  • 1 tbspoil
  • 1 tspfine sea salt

Method

  1. In a large mixing bowl, combine 400 g of flour and 1 tsp of fine sea salt. Gradually add 200 ml of water while stirring with a wooden spoon until the mixture forms a shaggy dough. Add 1 tbsp of oil and mix until the dough starts coming together.
  2. Transfer the dough onto a lightly floured surface. Knead it for about 10 minutes until it becomes smooth and elastic. The dough should spring back slightly when pressed with a finger, indicating it's ready to rise.
  3. Place the kneaded dough back into the bowl and cover it with a damp cloth. Allow it to rise in a warm, draft-free area until it doubles in size. This can take about an hour, but the dough should feel light and airy when gently poked.
  4. Once risen, gently deflate the dough and divide it into equal portions. Shape each portion into a round ball by tucking the edges underneath to create a smooth top.
  5. Preheat your oven to its highest setting and place a griddle or heavy baking sheet inside to heat up. Carefully transfer the shaped dough balls onto the hot griddle or baking sheet, spacing them evenly.
  6. Bake the bread until the tops are golden brown and the bottoms have a slightly charred appearance, which gives them a distinct flavor. The bread should sound hollow when tapped on the bottom, indicating it's fully cooked.
  7. Remove the bread from the oven and place them on a wire rack to cool slightly. This helps the crumb set properly, ensuring a good texture when sliced.
  8. Serve the Peruvian Griddle Bread warm, ideally as part of a shared meal, allowing everyone to enjoy its fresh, homemade quality.
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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