The pupusa series, episode 6: La Masa (Dough)

Most important step that can make or break your pupusas!

I must confess this has been the hardest part of making pupusas for me. The first few times I tried to make pupusas the dough part was a bit tough and my mom told me it was because my dough was not soft enough and it needed water. I tried many times after that but the same thing would happen even if I added more water. I have now mastered this step and have updated this post with the lessons I’ve learned.

How to make the dough for pupusas?

Here are some tips that my mom has given me and that have helped me get a better dough.

• Use your hands: Kneading the dough will help make sure there is no flour left, evenly distribute the moisture and make the dough soft. We call this "amarsar" in Spanish.

• This can also be done in a stand mixer, add the ingredients and let it mix for about 4-6 minutes on level 2 or 3 with the dough hook. I only use the stand mixer when I’m making a larger batch.

• Don't be afraid to add water: Add in a bit of water and knead it for a bit. As you go test your dough and add water gradually until it's to de desired consistency. If you press the dough down and it cracks, add a bit more water and knead it for a few more minutes. Knead the mixture until it no longer sticks to your hands and has the consistency of wet sand.

Ingredients:

• 1 cup white corn flour: you can use your preferred brand but the one most commonly used is Maseca brand

• 1 tsp table salt (optional)

• 2 tsp olive oil or any other oil (optional)

• 1 cup water: Depending on your preferred consistency the water required will depend. I end up using 1 cup of water for my preferred consistency.

Instructions:

1. Use a big container that will allow you to knead the dough

2. Add your flour

3. Add your salt and mix it with a dry spoon. This will allow the salt to distribute evenly throughout the flour.

4. Add 1/2 cup of water

5. Add your oil

6. Mix everything with your hands until there is no flour in sight. Add in the other 1/2 cup and knead until all water has been incorporated. Test your dough and add water gradually until your desired consistency.