How to make Chapla

Why cooks start here

Chapla is cooked the way Ayacucho cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a peruvian family cook actually puts it on the table.

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.