How to Make Bread Flour Pupusas

When Panadería Meets Pupusería

Bread flour in a pupusa? You might be thinking: “Eso no es tradicional, vos.”
And you’re right—it’s not. But it’s also kind of brilliant.

Bread flour, with its high protein and gluten content, brings a stretchy, chewy structure that can turn your pupusas into soft, slightly elastic flavor bombs. While it lacks the natural corn taste of masa harina, it opens the door to exciting new textures, fusion fillings, and experimental joy.

Think of it as a masa remix—more pliable, more pillowy, and surprisingly satisfying.

Why Bread Flour?

Bread flour contains more gluten than all-purpose flour. That means:

• Better structure (good for beginners!)
• A slight chew, like a soft pita or flatbread
• Easier to stretch, fill, and fold
• Holds juicy fillings without breaking

It’s not going to replace masa harina, but it deserves its own moment—especially for fusion dishes or when you’re out of Maseca but hungry for pupusas.

Ingredients

For the Dough:

• 2 cups bread flour
• ¾ cup warm water
• 2 tbsp olive oil
• ½ tsp salt
• Optional: ½ tsp baking powder (for puffier pupusas)

For the Filling (choose your fave!):

• Cheese: mozzarella, quesillo, or a cheese blend
• Beans: refried or whole, seasoned
• Chicharrón, mushrooms, spinach, or pork shoulder
• For fun: pepperoni, jalapeños, or sautéed onions

Step 1: Make the Dough

In a mixing bowl:

1. Combine bread flour, salt, and baking powder (if using).
2. Add warm water and olive oil.
3. Knead until the dough is smooth and elastic—about 5–7 minutes.

💡 Tip: Bread flour dough should be slightly springy, not sticky. If dry, add 1 tsp water at a time.

Cover with a damp towel and let rest for 20–30 minutes. Gluten likes to relax, too.

Step 2: Prep the Filling

Mix your preferred filling ingredients—go classic or bold. Keep it simple (2–3 components max) and pre-cooked if needed.

Examples:

• Queso + beans
• Spinach + garlic + mozzarella
• Cheese + chipotle chorizo
• Ham + pineapple + cheese (we said fusion, not fear)

Step 3: Shape and Fill

1. Divide dough into 8 equal balls.
2. Flatten into discs.
3. Add 1–2 tablespoons of filling in the center.
4. Fold edges over and seal, then gently flatten into a thick disc.

💡 Because this is wheat dough, it might stretch more easily than masa—use light pressure to avoid tearing.

Step 4: Cook Your Pupusas

Heat a nonstick skillet or comal over medium heat. No oil needed.

Cook each pupusa 3–4 minutes per side, until golden brown with light char and crispy edges.

You’ll notice more of a bread-like puff than masa provides—embrace it.

Step 5: Serve with Style

Pair your bread flour pupusas with:

• Classic curtido (try adding shredded carrot for color)
• Salsa roja, or spicy tomato-garlic sauce
• Optional: drizzle of sour cream, or even garlic butter if you’re leaning into the bread theme

These also go great with a cold beer, tamarindo soda, or sparkling water with lime.

Flavor Profile

Variations

• Mix bread flour with whole wheat flour for nuttiness
• Add garlic powder or oregano to the dough
• Use the dough to make stuffed mini flatbreads
• Try sweet fillings like banana + cinnamon + cream cheese

Final Thoughts: Not Corny, But Still Pupusa

Bread flour pupusas are different. They’re not a substitute for masa, they’re an alternative experience—perfect for fusion nights, creativity bursts, or using what’s in your pantry.

So grab your bread flour, heat your pan, and pupusa like it’s 2025. 🫓💪🌾