Peruvian cachangas – fried flat bread

11 Feb Peruvian cachangas – fried flat bread

This classic street food called “Cachangas” is a Peruvian Fried Flat Bread found in any plaza or main square. I know you could find something similar in any south American country because it originated during colonial times. It is a dish with a long history that came with the Spanish conquerors. The Peruvian Cachanga has a unique sweet flavour.

For me, they are three ways of eating it: plain as fresh bread; sweet, adding some dulce de leche, custard, or jam; or making this contrast flavour with some salty Andean cheese. Just writing about it makes my mouth water. Some people will add some fresh tomatoes to the cheese, which is an excellent way to eat it.

I love this recipe because almost all the ingredients are common ingredients that you will have in your pantry. The only exception will be the anise seeds, but you can buy them as any other spice and let them rest in your pantry for several months.

Ingredients:

• butter
• eggs
• baking powder
• sugar
• salt
• wheat flour or plain flour
• warm water
• anise seeds
• vegetable oil to fry
• flour to knead the dough

For the preparation, soak the sesame seed in warm water and mix it well with the melted butter, sugar, eggs and a pinch of salt. Mix well to incorporate the dry ingredients (flour and baking powder). The dough will be stretchy, so you have to cover it with film and let it rest for 2-3 hours.

Grab a little ball of dough and sprinkle some flour over the table and roll the dough into a flatbread. Preheat oil over medium heat and fry all your “cachangas” until golden brown. Let them rest over a paper towel to clean the excess of oil, and serve them with your favourite side.

Frequently Asked Questions:

Peruvian cachangas – fried flat bread

• Author: Valeria
• Prep Time: 2 hours
• Cook Time: 15 mins
• Total Time: 2 hours 15 minutes
• Yield: 16 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Peruvian

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Description

This is a widespread street food in Peru, and we love it, so we try this version and think we will succeed. You could eat it by itself or add some cheese, custard, dulce de leche, and anything your imagination wants.

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Ingredients

Units USM Scale 1x2x3x

• 2 tablespoon butter
• 2 eggs
• 1/2 teaspoon baking powder
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2 cups + 2 tablespoons flour
• 1/2 cup warm water
• 1/2 tablespoon anise seeds
• oil to fry
• flour to roll the dough

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Instructions

1. In a bowl, pour the warm water and anise seeds. Add the sugar, melted butter and salt. Incorporate the eggs and mix well. 
2. Add the flour and baking powder. Mix well. The dough will be stretchy. Let it rest for 2-3 hours. Cover the ball of dough with plastic wrap.
3. When it is ready, grab a ball of 1 1/2 to 2 tablespoons at a time, sprinkle some flour over the table, and roll the dough into a “round” flatbread. I fried them in a saucepan with abundant oil on medium heat until they were done and golden. 
4. Proceed with the rest until you finish with all the dough. Serve them with custard, marmalade, dulce de leche, etc. Enjoy them with a good cuppa.

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Keywords: Peruvian Cachangas, Fried Flat bread, Cachangas peruanas

admin

Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.