Peruvian cachangas – fried flat bread
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.
- Prep Time: 2 hours
- Cook Time: 15 mins
- Total Time: 2 hours 15 minutes
- Yield: 16
- Category: Dessert
- Method: Stovetop
- Cuisine: Peruvian
Ingredients
- 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
Instructions
- In a bowl, pour the warm water and anise seeds. Add the sugar, melted butter and salt. Incorporate the eggs and mix well.
- 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.
- 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.
- 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.
Find it online: https://cangurocriollo.com/peruvian-cachangas-fried-flat-bread/