Pupusas bread

Paul Hollywood combines griddle-cooked cornbread with a piquant cabbage topping to create an unusual savoury snack
By Paul Hollywood
Pupusas bread
  • Rating:
  • Serves: 20
  • Cook Time: 15 minutes
  • Prep Time: 25 minutes plus marinating
  • Effort: medium


For the main:

  • 10 g salt
  • 2 limes, juice
  • 330 ml water
  • 180 g cheddar cheese, grated
  • 500 g white cornmeal, white cornmeal

For the topping:

  • 500 g white cabbage, finely shredded
  • 240 g carrots, finely shredded
  • 240 ml white wine
  • 2 tbsp oregano
  • 2 tbsp chopped red or green chillies
  • salt


1. First prepare the topping. In a large bowl, mix together the cabbage, carrot, vinegar, oregano and chilli. Season with salt and freshly ground pepper.

2. Set aside to marinate for 2 hours in the refrigerator.

3. To make the dough, place the white cornmeal, salt, lime juice and water in a large bowl.

4. Bring together to form a dough, cover the bowl and set aside to rest for 30 minutes.

5. Tear off egg-sized pieces of dough and shape each piece into a ball.

6. Make an indentation in the middle of a dough ball and fill with at least a tablespoon of Cheddar cheese.

7. Repeat this with the remaining dough.

8. Using your hands, flatten each Cheddar-filled dough ball to around a 7.5cm disc.

9. Heat a griddle pan and cook each dough disc for around 3 minutes on each side.

10. Top each griddled cornbread with a spoonful of the marinated topping.

11. Serve at once while warm.

Rate This Recipe