Pupusa Dough

Pupusa Dough

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  • 2 cups masa harina
  • 1 teaspoon kosher salt
  • 1 1/2 to 2 cups warm water
  • Neutral oil, as needed for cooking
  • 3/4 to 1 cup pupusa filling of your choice
  • For serving: salsa, curtido relish, pickled red onions


Mix the masa and salt together in a medium bowl. Add 1 cup warm water and mix to combine. Add more water as necessary until the dough is wet enough. Test by making a small ball and pressing the ball between your palms. If the edges crack, more water is needed. Once the edges are smooth, form the rest of the dough into a large ball and wrap in plastic wrap or a damp cloth until ready to form and cook.

When ready to cook, form 6 individual balls, about 1/4-cup in size. Have some water in a bowl to wet your hands to prevent sticking when forming each pupusa.

Flatten out the balls between your wet hands by pressing and turning at the same time to create flat, even circles. Place 2 tablespoons filling in the center. Cup the flattened dough with the filling in your hands to make a bowl and start folding the edges along the top, until the opening of the bowl is completely sealed. Pinch off any excess dough from the top. Proceed to flatten out the dough ball back into a disk, about 1/4-inch thick. It should be 3 to 4 inches in diameter.

In a skillet, heat about 2 tablespoons oil on medium heat. Once hot, add the flattened pupusas and cook each side for 2 to 3 minutes. Each side will have small burn marks and the outside will feel crispy. Serve with toppings of your choice.

Copyright 2016, J. Gasser, Original Recipe


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