Pan Chuta Peruvian Flat Bread Recipes

PERUVIAN - PAN DE ANIS - ANISE BREAD

Steps:

• Preheat oven to 375 degrees.
• Place aniseed in a pot with the water and bring to boil. Remove from heat, cover, and let cool to lukewarm.
• Add the yeast, aniseed water including the seeds and sugar to the bowl of standing mixer and let rest 5 minutes. Then add the flour, the shortening or butter and the salt and mix on low speed with the dough hook attachment until well blended.
• Slowly add the bread flour and continue to knead. Knead dough for about 5 minutes, (you can also knead it by hand if you prefer) until it is smooth and elastic and pulls away smoothly from the sides of the bowl.
• If the dough seems sticky you may add a couple more tablespoons flour .
• Place the dough in an oiled bowl and let rise for one hour.
• Punch down the dough and separate it into golfball size pieces (about 35 grams). Roll each piece into a ball, cover balls with plastic wrap and let rest for 5 minutes.
• Flatten each ball into an slighly oval shape, about 3 inches wide and 4-5 inches long, using a rolling pin if necessary. Starting at one end of the oval, roll dough up into a spiral. Place seam side down on a baking sheet.
• Mix 1 egg with 1 tablespoon water and brush tops and sides of rolls with egg mixture. Let rolls rise in a warm place for a half hour.
• Bake rolls for 12 - 25 minutes, at 375 degrees until they are golden brown.
• They may be served warm or at room temperature.

PAN CHUTA (PERUVIAN FLAT BREAD)

Steps:

• Grease loaf tins
• In a bowl, combine the flour and anise, set aside.
• In a separate large bowl, combine water, salt and eggs.
• Add the dry ingredients to the egg mixture, mix well. Then add the butter, vanilla and cherimoya extracts, combine until a dough forms.
• 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.
• Divide dough into approximately ½ lb portions
• Form into desired loaf shape
• Place in greased tins
• Let rise for 60-90 minutes at 86 ° F and 75% relative humidity.
• Sprinkle with sesame seeds and bake at 300-320° F for approximately 20 minutes.