Panamanian Hojaldres

These fried pieces of goodness bring me back to Panama. My grandma Victoria taught me the recipe after someone became completely obsessed with them! They are great to eat with meats made in a sauce or with a simple slice of cheese (so I hear) or to scoop up eggs.

The dough keeps in the fridge for a couple days which is great to have on hand when you’re needing a quick snack!


Hojaldres (Fried Dough)


  • 2 cups flour
  • 1/2 cup very warm water
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tbsp oil


  1. Mix flour, salt, baking powder. Make a hole in the middle, add oil and warm water. Mix until dough is formed and add a little more oil and water if needed.
  2. You can let it rest if you’d like or put it in the fridge. Or, fry them!
  3. To fry, heat oil (safflower, vegetable, canola) in pot/pan. Grab a golf ball sized piece of dough, roll in a ball and then stretch and form into a circle. Think of a thin hamburger patty thickness and size. If holes form, pinch the dough to cover the hole.
  4. Fry on both sides when they are brown and remove onto a plate with paper towels to absorb the oil.

Serve with: chili, eggs, any meat with a sauce, sausage, etc!

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