Peruvian · PANTRYHOP RECIPE
Cachanga with honey
40 minutes · 6 servings · vegetarian
A simple Peruvian fried-style flatbread, here cooked on a skillet for easier home use.
Ingredients
Check you have the quantities below.
- 3 cups all-purpose flour
- 2 tsp baking powder
- 2 tbsp sugar
- 1 tsp salt
- 1 cup warm water
- 2 tbsp oil
- 1/2 cup honey or chancaca syrup
Let’s make it
- Mix flour, baking powder, sugar, and salt. Add warm water and oil to form a soft dough.
- Rest the dough 15 minutes.
- Roll into thin rounds and cook on a lightly oiled skillet over medium heat until golden on both sides, about 2 minutes per side.
- Serve warm with honey or syrup.
- Cool slightly before serving children.
Cut the cachanga into strips for small hands.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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