Breads and pastries
Easy
Saffron Buns
60 min
Breads and pastries
Easy
Recipe of Barbecues
Vida Recetas Editorial
The churrascas are Chile's flatbread cooked in a skillet or a bread toaster, with no oven: a dough of flour, lard and warm water that barely needs to rise and comes off the heat in minutes. They are the bread you make for "once" when there is none left, typical of central-southern Chile —from Talca southward, Valdivia, Osorno, Puerto Montt and Aysén— and they follow the same path as tortilla de rescoldo, which was baked on the embers.
The name comes from "churrasco", the meat grilled on a griddle. They turn out crisp outside and tender inside, and are eaten hot with butter, cheese, mashed avocado or pebre; they also work as sandwich bread. Unlike pan amasado they need no hours of waiting: 20 minutes of resting and the dough is ready to roll.
Churrasca variations
- Skillet or toaster: the version in this recipe, over medium-low heat and with no oil.
- Over embers or on the grill: 3 to 4 minutes per side, with a smoky flavour.
- In the oven: 200 °C for 10 to 12 minutes, handy for baking several at once.
The site also has churrascas with flaxseed, chia and oats and churrascas to fill.
Prep
30 min
Cook
20 min
Servings
6
Calories
370 kcal
Ingredients
Directions
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1
Sift the flour with the baking powder, baking soda and salt into a large bowl and mix everything with a fork.
-
2
Add the fat at room temperature and work it in with your hands until the mixture looks like coarse sand.
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3
Stir the warm water with the oil if using it and pour it over the flour in three additions, mixing with a wooden spoon.
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4
Knead on a floured counter for 8 to 10 minutes, until the dough is smooth and no longer sticks to your hands.
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5
Cover the bowl with a kitchen towel and let the dough rest for 20 minutes at room temperature.
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6
Cut the dough into 6 equal portions, shape them into small rounds and roll them out with a rolling pin into discs 13 to 15 cm wide and half a centimetre thick.
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7
Prick each churrasca with a fork on both sides so it does not puff up while cooking.
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8
Heat a skillet or a bread toaster over medium-low heat, with no oil, and wait 2 minutes before adding the first one.
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9
Cook for 5 minutes per side without pressing, until the surface is spotted and the dough feels firm; test the first one and lower the heat if it browns too fast.
-
10
Keep the finished churrascas wrapped in a cloth while you cook the rest and serve them warm with cheese, mashed avocado or pebre.
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11
For the oven version, bake the discs at 200 °C for 10 to 12 minutes, turning them halfway through.
Frequently Asked Questions
How difficult is it to prepare Barbecues?
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
How long does it take to prepare Barbecues?
The preparation time is 30 minutes and the cooking time is 20 minutes.
How many people does this recipe serve?
This recipe is designed for 6 servings.
Can I substitute some ingredients?
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
How should I store this preparation?
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
