Pan Chuta (Peruvian "Pulled" Bread)
May 25, 2015
Categories: Breads, South American, Oven Bake, Non-Dairy, Vegetarian, Yeast Bread, Flour, Spices, Sugar, Flatbread more
"An unusual flat bread from the Andes. Adapted from About.com. Prep time includes rising time. Makes two 11" loaves or three 9" loaves. Can be made in a bread machine set on dough cycle through step 3."
- Serving Size: 1 (81.6 g)
- Calories 229.2
- Total Fat - 7.6 g
- Saturated Fat - 1.4 g
- Cholesterol - 17.4 mg
- Sodium - 205.7 mg
- Total Carbohydrate - 36 g
- Dietary Fiber - 5.1 g
- Sugars - 4.4 g
- Protein - 7 g
- Calcium - 22.2 mg
- Iron - 1.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.3 mg
Step by Step Method
Place flours in a large bowl.
Add salt, cinnamon, anise and sugar and mix well.
Mix in shortening, vanilla and egg.
Add yeast and water and mix well.
Knead until smooth and elastic.
Place dough in an oiled bowl, turning to coat on all sides.
Cover and let rise until doubled. Bread may be made on a bread machine set on dough cycle through this step.
Divide dough into two or three pieces, depending on size of loaf wanted.
Form each piece into a ball, cover loosely, and let rest for 15 minutes.
Place a ball of dough on a floured surface and roll out into a flattened round.
Let rest 5-10 minutes.
Roll out again.
Repeat until dough is 1" wider than desired size (10" for 9" loaves, 12" for 11" loaves).
Repeat with remaining dough.
Place on baking sheets lined with parchment paper.
Spray lightly with water.
Let rise about 45 minutes.
Preheat oven to 400° F.
Spray dough again and sprinkle wheat germ on top.
If desired, use razor blade or sharp knife to make a design on top of bread.
Place in oven and spray again.
Bake for 10 minutes.
Reduce heat to 350° F. and bake until bread is puffed and browned, about 10-15 minutes more.
Tips & Variations
No special items needed.