From Cocina Panameña edited and distributed exclusively by Distribuidora Lewis, S.A.
2 1-2 cups flour ( harina)
2/3 cup milk (leche)
1/3 cup vegetable oil (aceite vegital)
1 teaspoon salt (sal)
1 tablespoon sugar (azucar)
1 teaspoon baking powder (polvo de hornear)
Mix all the dry ingredients in a mixing bowl. Combine the milk and oil and with a fork mix well into the dry mix. Knead for 5 minutes until the dough is elastic. Cover and let sit for an hour. Cut in to pieces (2" - 3") and stretch them with you hands and then fry in hot oil until brown. Sprinkle sugar on top and serve hot.
This recipe is in Spanish and English in the cookbook, the English translation leaves a bit to be desired. The hojaldres that I was served were about the thickness of pita bread and the same general shape but about half the size. I am assuming that you test the hot oil by dropping a small piece of dough in it, if it rises and browns the oil is hot enough.
I grew up calling them, "Ojaldas", with my abuelita panameña making them regularly. These are one of my favorite dishes, and the version from Cocina Panameña is very close to Abuela's! I like them best with sugar and cinnamon, but my dad makes a mean BBQ sauce (www.grampabillsbbq.com), and they're also great with BBQ carne, queso blanco, and a beer!
ReplyDeleteGracias por compartir esta receta!
Somehow, the blogbot didn't catch the URL I posted... www.GrampaBillsBBQ.com. I hope this works!
ReplyDeleteHi Bill, I haven't figured out how to bet blogspot to use the html tags even though it is supposed to be supported. I had a really hard time finding a Panamanian cookbook but the Cocina Panameña did the trick! I am glad you like it. BBQ is one of the things that we miss living in Mexico, thanks for the link.
ReplyDeleteregards,
Theresa
Hi! I found this recipe to be very helpful. I'm Panamanian myself but and when i had the sudden urge to have some ojaldas out of nowhere i used this recipe to try and make it myself and wasn't disappointed. Thanks!
ReplyDeleteHi Ana Pana, I have made these a few times and this is my favorite fry bread recipe. thanks for taking the time to comment.
ReplyDeleteregards,
Theresa
Hi Theresa, came across this by chance, as I had the enormous urge to eat "Ojaldas." I always knew it by that name in Panama and when one day I was looking for the recipe, I noticed it was by another name. They are even called Johnny Cakes by Jamaicans. Having been here for almost all my life, I yearn of the times, my mom would make ojaldas for me. She's not longer with me as she died quite young and unfortunately, I never learned how to do them, as back then, I had better things to do. I rarely get a chance to visit Panama which also saddens me. During one of my many trips to Asia, I was delighted to see that in Beijing "ojaldas" are also a breakfast staple! I was soooo happyyyy. Unfortunately, that was the only city I had seen them being done. I wonder if the Chinese were the ones who started to make this. Anyway, without writing a book here, thank you!
ReplyDeleteHi Clorychina, hojaldres is the name in the cookbook so that is the one I used. Here in Mexico hojaldres are more like puff pastry with a filling of ham and cheese and sugar on top.
ReplyDeleteTry the recipe, it works and the ojaldas taste great. I know what you mean about craving foods from your childhood.
We are so international now, asking where a food comes from is like the chicken and the egg question!
regards,
Theresa
I visit Boquete Panama regularly and they use an egg in addition to the ingredients you mention. Whtever suits you, but theirs are superb.
ReplyDeleteI test grease temp.by dropping 1 drop (no more) of water in the grease. If it slowly pops--too cold.If it quickly and forcefully pops--just right Dan
Hi Dan, this is the only cookbook that I could find while I was in Panama and trust me, I looked in every store I could. I finally found this one in David in a drugstore! In the magazine section. It's always good to know variations. Thank you and thank you for the tip.
ReplyDeleteregards,
Theresa
Hi, Vegetable in spanish mean Vegetal not vegital. I was shock because I couldnt understand it!.. Im a Panamanian myself and I was always wondering how to make Hojaldres but now I know thanks for you; Dad still made some but times when my mom is not around! My Great Grandmother from Puerto Armuelles, Chiriqui just to made it with Saugage and chessee; it was very delicious! Next time I go visit Panama probably I may stay much longer because I miss my panamanian food!.
ReplyDeleteAs the wife of a Panamanian expatriate and connoisseur of Panamanian food, this recipe for Hojaldre is absolutely perfect. And it is correctly said and spelled Hojaldre, however there are many colloquialisms that are a bit lazy on the pronunciation, which where the spelling confusion may lie :)
ReplyDeleteThanks for posting!
Hola a todos,I was just looking for hojaldre recipes and have found this one, I just mix the ingredients but the dough doesnt look as smooth as its suppose to, its kind of dry, I used all the ingredients but sugar. Am I missing something? or after an hour the dough should be good to go? As a kid I remember my mom adding an egg an a little bit of water?
ReplyDeleteAurora, it could be too dry. The problem with flour is that it absorbs moisture.Professional bakers use weight in their recipes instead of volume for that reason. A cup of flour should weigh 120 grams, if you just scoop it up you can add as much as 30% too much flour. Also the way flour is supposed to be measured (not that I ever do it that way, my sifter rusted LOL!) is you sift it first then spoon it into the dry measuring cup, then draw a knife across the top to level it. The glass cup measure that you use to measure liquid won´t work because you can´t level it off.
ReplyDeleteI hope that helps you.
regards,
Theresa
Hi Thin Aspirations! Love the name. I have been ignoring this blog since I stopped posting to it. Cuban Spanish is like that too, the words just flow into each other. Thanks for stopping by and commenting.
ReplyDeleteregards,
Theresa