Pan Chuta (Peruvian Flat Bread) Recipe

Name: Pan Chuta (Peruvian Flat Bread)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 1/2 cups bread flour, - 1 . 5 kg (3.3 pounds); 5 tablespoons yeast, - 90 gr (3.175 oz); 13 1/2 ounces water, -350 to 450 ml; 3 teaspoons salt, - 15 gr; 4 large eggs, - 250 gr (approx 1 cup); 3 teaspoons toasted anise, - 15 gr; 7 ounces butter, - 200 gr (¼ tbsp); 1 ounce vanilla essence, - 3 ml (slightly more than 1/2 tsp); 1 ounce cherimoya, essence - 3 ml (slightly more than 1/2 tsp); lard, for greasing baking tins (or shortening); sesame seeds (to garnish)

Servings: persons

16 1/2 cups bread flour, - 1 . 5 kg (3.3 pounds)
5 tablespoons yeast, - 90 gr (3.175 oz)
13 1/2 ounces water, -350 to 450 ml
3 teaspoons salt, - 15 gr
4 large eggs, - 250 gr (approx 1 cup)
3 teaspoons toasted anise, - 15 gr
7 ounces butter, - 200 gr (¼ tbsp)
1 ounce vanilla essence, - 3 ml (slightly more than 1/2 tsp)
1 ounce cherimoya, essence - 3 ml (slightly more than 1/2 tsp)
lard, for greasing baking tins (or shortening)
sesame seeds (to garnish)

1
Grease loaf tins
2
In a bowl, combine the flour and anise, set aside.
3
In a separate large bowl, combine water, salt and eggs.
4
Add the dry ingredients to the egg mixture, mix well. Then add the butter, vanilla and cherimoya extracts, combine until a dough forms.
5
Knead the dough until it reaches the gluten point--that is, until it becomes soft and silky, and can be stretched thin enough to see light through without tearing.
6
Divide dough into approximately 1/2 lb portions
7
Form into desired loaf shape
8
Place in greased tins
9
Let rise for 60-90 minutes at 86 u00b0 F and 75% relative humidity.
10
Sprinkle with sesame seeds and bake at 300-320u00b0 F for approximately 20 minutes.

2306

kcal

Calories

Fat

359

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 16 1/2 cups bread flour, - 1 . 5 kg (3.3 pounds), 5 tablespoons yeast, - 90 gr (3.175 oz), 13 1/2 ounces water, -350 to 450 ml, 3 teaspoons salt, - 15 gr, and more.

Yes, Pan Chuta (Peruvian Flat Bread) falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pan Chuta (Peruvian Flat Bread)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions