Recipes in the world of Flavilo

Peruvian corn flatbread served

Teguila - Peruvian Corn Flatbread

Peruvian corn flatbread, or Teguila, is a traditional South American bread often eaten alongside various dishes or as a standalone meal. Made from corn flour, these flatbreads are simple yet incredibly versatile. They were already widespread during the Inca period and have remained an important part of Peruvian gastronomy ever since. If you want to try an easy-to-make, authentic Peruvian dish, this recipe is the perfect choice!

Prep Time 15 min
Preparation 10 min
Total 40 min
1200 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 300 g Corn Flour
⭕ 250 ml Hot Water
⭕ 5 g Salt
⭕ 30 ml Olive Oil
⭕ 5 g Baking Powder

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    Preparation Steps

    1

    Sift the corn flour into a large mixing bowl, then add the salt and baking powder and whisk to combine.

    2

    Gradually pour in the hot water while mixing with a wooden spoon until a smooth dough forms.

    3

    Add the olive oil, then knead the dough by hand for 5-7 minutes until it becomes elastic and pliable.

    4

    Cover with a clean kitchen towel and let it rest for 15 minutes to allow the flour to absorb the moisture.

    5

    Divide the dough into equal-sized balls, then roll them out into thin, round flatbreads.

    6

    Heat a dry skillet over medium heat, then cook the flatbreads for 2-3 minutes per side, until golden brown spots appear.

    7

    Serve warm, either with dips or filled with meat or vegetable fillings.