Tawa tawas are traditional fried pastries from Potosí, just like sopaipillas and chambergos—they are part of our culinary culture.
Tawa tawas are thin, rectangular, inflated dough pieces that are typically eaten with cane honey or ground sugar on top. This treat is usually enjoyed in western Bolivia, originating from Potosí, with a long tradition dating back to colonial times. The best time to indulge in them is during cold days, accompanied by a delicious cup of coffee or hot chocolate.
Tawa Tawas
Ingredients
2 cups of Flour
2 teaspoons of Dry yeast
1 teaspoon of Salt to taste
1 tablespoon of Butter
2 Egg
½ cup of Water
1 liter of Oil
1 cup of Cane honey
2 tablespoons of Sugar
Preparation
Step 1 : In a clean bowl, form a mound with the flour and place the dry yeast, salt, eggs, water, sugar, and butter in the center. Mix with your hands and knead. Let it rest for about 15 minutes.
Step 2 : Then, using a rolling pin, stretch the dough until it is about ½ cm thick. Cut it into rectangles with a knife.
Step 3 : In a frying pan, heat the oil until hot but not smoking. Fry the tawa tawas two at a time until golden brown on both sides. Remove and drain on paper towels.
Step 4 : To serve, dip them in cane honey.
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