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Hojaldres, Panamanian Fried Bread

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.

About Theresa Diaz Gray

Born in New York City, I grew up in California, and have lived in 3 countries and 6 states. I'm a first generation Cuban-American who lives in Merida, Yucatan, Mexico. I'm committed to living an abundant and creative life and helping others do so too through DIY!

10 comments

  1. 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!.

  2. 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.
    regards,
    Theresa

  3. I visit Boquete Panama regularly and they use an egg in addition to the ingredients you mention. Whtever suits you, but theirs are superb.
    I 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

  4. Hi 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.
    Try 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

  5. 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!

  6. Hi Ana Pana, I have made these a few times and this is my favorite fry bread recipe. thanks for taking the time to comment.
    regards,
    Theresa

  7. 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!

  8. Hi 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.
    regards,
    Theresa

  9. Somehow, the blogbot didn’t catch the URL I posted… http://www.GrampaBillsBBQ.com. I hope this works!

  10. 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!

    Gracias por compartir esta receta!

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