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Traditional Chilean churrascas are soft, slightly sweet flat breads originally made by laborers on the grill. This recipe reproduces the authentic method using flour, pork lard (or butter), dry yeast, and a warm water blend. The dough is kneaded by hand, rested, shaped into small balls, and finished on a hot grill for a lightly crisp, golden exterior. Perfect as a side for any parrilla feast, with grilled meats, vegetables, or simply butter and goat cheese.
