Flat anise bread · Baked fast, sold daily
Pan Chapla
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Chapla means 'flattened' in Ayacucho Quechua, and the dough is baked quickly with only a little cunchu, a corn-based leaven, so it barely rises.
A round, flat wheat bread with anise, eaten daily in Ayacucho and sold around the Plaza Mayor, torn and eaten on the go or with a hot drink.
Why it's made this way: Wheat baking has deep roots in Huamanga: city council records from 1734 note eight mills on the Huatatas river and a new bakers' guild of 107 members, the largest in the city; the chapla itself is documented from the early republican period (19th century).
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Part of World of Street Food — 3422 dishes from 118 countries.
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