Divide the dough:
Once the dough is cool enough to handle, wet your hands with a mixture of oil and cold water to keep the dough from sticking to your hands.
Divide the dough in half and then divide each half into 6 pieces for a total of 12 pupusas. Roll them into balls about the size of a golf ball. Keep the dough balls covered with a damp cloth to keep them from drying out as you form the pupusas.
Shape the pupusas:
Grab a ball in one hand and flatten it into a 3-inch disk. Use your thumb to create an indentation in the center and place a tablespoon of beans (if using) and a heaping tablespoon of cheese in the center. Don’t overdo it or the pupusa will overflow.
Gently fold the edges in around the filling to create a ball again and then gently flatten it into a thin 3-inch disk. If your dough starts cracking it may be too dry. Wet your hands and smooth the edges.
Cook the pupusas:
Heat a griddle, large non-stick skillet, or cast-iron pan over medium heat. Add a teaspoon of oil, repeating as you cook each batch.
Place 2 to 3 pupusas on the hot griddle (depending on the size of your pan) and cook until the edges look golden and a spatula easily slides underneath, about 3 minutes per side. Serve warm.
Enjoy !
