Recipe
Peruvian Cachanga
Golden, crisp and scented with anise, with a thin dough that stays light when bitten. Honey goes on at the end for shine without killing the crunch. A Peruvian skillet treat for street-style snacking and afternoon cravings.
What you need
Ingredients
- 500 gAll-Purpose Flour
- 2.5 tbspUnsalted Butter
- 1 cupWater
- 700 mlVegetable Oil
- 1.5 tspBaking Powder
Per serving
Nutrition
- kcal
- 602
- fat g
- 25.78
- carbs g
- 82.45
- fiber g
- 2.38
- protein g
- 9.85