Pan chuta de Oropesa
Pan chuta is a broad, lightly sweet wheat loaf associated with Oropesa in Cusco; this home-scale version uses chamomile, brown sugar and butter.
Ayacucho chapla (Thermomix Peru home method)
Chapla · Pan de Chapla · Chaplas de Huamanga
A measured, yeast-raised Ayacucho chapla home method shared by Thermomix Peru presenter Roxanna Salaverry. It makes thin, anise-scented rounds baked at 240°C; the historic qunchu-leavened form is documented separately.
About this version
This measured method follows the Chaplas Ayacuchanas recipe shared by Thermomix Peru presenter Roxanna Salaverry. The formula is internally usable, though the page header says 11 servings while its method divides the dough into 12 pieces; this recipe follows the explicit division instruction. The historical qunchu-leavened preparation recorded by Slow Food is a distinct form and is not reconstructed here.
Sources for this section
Ayacucho bakery work
A 2025 ethnographic study by Daniel Aparicio Coronado Oscata examines chapla-making in one bakery in Andamarca, an Ayacucho neighbourhood. Its publisher-indexed abstract describes learning between younger and older bakers, daily cooperation and ties between the craft and community identity. That account shows the bread's social setting through one workplace; it is not a survey of all Ayacucho bakeries.
The modern measured formula here uses instant dry yeast. Slow Food separately documents a traditional qunchu process using residue from chicha de jora, longer fermentation and wood-fired baking. The cultural account does not supply missing quantities for that traditional method, and this recipe does not replace its yeast with qunchu or claim to reproduce it.
History
Slow Food's Peru Ark of Taste documents a traditional Ayacucho/Huamanga form using local wheat, water, star anise and qunchu (chicha de jora residue), with overnight fermentation, further fermentation and wood-fired baking; it gives no measurements. This recipe instead follows a contemporary yeast-raised formula shared by Roxanna Salaverry, a Thermomix Peru presenter. The two forms are kept distinct.
Ingredients
Yield 12 chaplas · Scaling: source batch only
WaterWarm to 37°C.
300 g
Instant dry yeast
10 g
Bread flourReserve a little for the work surface and rolling pin.
500 g
Salt
4.9 mL1 tsp as recorded
Granulated sugar
30 mL2 tbsp as recorded
Anise seeds
7.4 mL½ tbsp as recorded
Method
Risks and precautions · Standard risk
Contains wheat (gluten). Handle the hot oven and baking tray carefully.
- Warm the water to 37°C. Stir in the yeast and set aside.
- Combine the flour, salt, sugar and anise. Add the yeast water and mix until evenly moistened.
- Knead for 5 minutes, cover and rest the dough for 40 minutes. Knead for another 5 minutes.
- Turn the dough onto a lightly floured surface. Divide into 12 equal pieces and shape each into a ball.
- Heat the oven to 240°C. Roll each ball into a thin round. Let the rounds rise for about 5 minutes.
- Bake on the upper oven rack for 10 minutes, then turn the rounds and continue baking until golden and done. The source lists 15 minutes cooking time overall but does not give a separate time for the second side; watch the bread closely.
Conditions
Yield12 chaplas
Fermentation0.75 h
Temperature37–240°C
Places
Ayacucho
Documented preparation · Region evidenceThe recipe is titled Chaplas Ayacuchanas and is shared by a Thermomix Peru presenter. This regional association does not claim a precise birthplace or represent every local chapla tradition.
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Sources
Thermomix PerúMethod
Chaplas AyacuchanasMeasured home formula: 300 g water, 10 g dry yeast, 500 g bread flour, 1 teaspoon salt, 2 tablespoons sugar and 1/2 tablespoon anise.
Method warms water to 37°C, mixes and kneads dough for 5 minutes, rests it for 40 minutes, kneads another 5 minutes, divides into 12 pieces, shapes rounds and bakes at 240°C on the upper rack for 10 minutes, then turns and bakes until golden and done. The page reports 15 minutes cooking time overall but does not specify the final-side duration.
Cited in: About this version; Ayacucho bakery work
Slow Food EditoreHistory · Geography
El Arca del Gusto en PerúTraditional chaplas are associated with Ayacucho/Huamanga and a qunchu-leavened process; the account gives no measured formula. This is distinguished from the contemporary yeast-raised method in the recipe.
Cited in: About this version; Ayacucho bakery work
METANOIAContext
La construcción del valor social en la elaboración del pan chapla, Ayacucho, 2025Publisher-indexed abstract of a 2025 ethnographic study in one Andamarca neighbourhood bakery, Ayacucho, describes intergenerational learning, workplace cooperation and community ties. Scope is one bakery; direct base page timed out, so evidence is limited to publisher-indexed abstract.
Cited in: Ayacucho bakery work
International Journal of Gastronomy and Food Science / UCLM repositoryImage reference
Valorization of flours from cocoa, sinami and sacha inchi by-products for the reformulation of Peruvian traditional flatbread ('Pan Chapla')2024 research article identified as CC BY-NC 4.0, not PD/CC0. Reformulated laboratory breads do not establish the appearance of this specific traditional subject; no image reference accepted.
SUNARP / Gobierno del PerúResearch lead
Los Registros Públicos en la Historia del Perú — historical research leadPreserved lead from earlier indexed text concerning Huamanga house ovens and morning chapla; document page, author and exact passage remain to be checked.
Direct PDF access returned 403 both previously and during this audit. Not adopted as a verified historical assertion, origin date, formula or safety evidence.