Hojaldas (also referred to as hojaldres, hojaldras, ojaldas) are a common staple in authentic Panamanian cuisine. Growing up my mother and aunts made hojaldas for the family. Hojaldas are often paired with breakfast meats, eggs, or cheese. It is quick, easy, and delicious! To this day, I still love visiting my mom and sharing this tradition with my son.
Recipe: Panamanian Ojaldas
What you’ll need:
2 cups of flour
¾ cups of water
1 teaspoon of salt
1 teaspoon of sugar
2 teaspoons of yeast
2 tablespoons of vegetable oil
Directions:
Mix the flour, baking powder, sugar, and salt. Mound the ingredients and make an indentation in the middle. Add the oil and one tablespoon of the water.
While kneading, add the water a tablespoon at a time until the dough no longer sticks to your hands.
Form dough into a ball, cover the bowl with a cloth and let it rest for two hours.
When ready to fry, heat a few inches of oil in a pot over medium heat. Form the dough into small balls and use your hands to stretch them thin and flat, like pizza dough. Carefully add the stretched dough balls, one or two at a time, and fry until golden on one side, then flip and fry the other side.
Remove from the oil and drain again on paper towels.
Serve with your favorite breakfast meat, eggs, or cheese.
