Grilled Chilean Churrascas (Traditional Bread)

Ingredients

• 1 kg All‑purpose flour (Can be regular flour with or without baking powder; both work.)
• 20 g Dry active yeast (Approximately 4 teaspoons. Fresh yeast can be used (about 60 g).)
• 20 g Fine sea salt (About 1 ½ teaspoons.)
• 100 g Pork lard (or butter) (Traditional recipe uses lard; butter works fine and gives a milder flavor.)
• 600 ml Warm water (Half boiling water mixed with half cold water to reach ~40‑45 °C.)

Instructions

1. Measure dry ingredients

   Weigh 1 kg of flour, 20 g dry yeast, and 20 g fine salt using the kitchen scale. Set aside in the mixing bowl.

   Time: PT5M

2. Soften the fat

   Cut the pork lard (or butter) into small cubes and let it sit at room temperature for a few minutes, or microwave for 5‑10 seconds until soft but not melted.

   Time: PT2M

3. Combine fat, yeast and salt

   Add the softened lard, the measured yeast and the salt to the flour. Mix with a wooden spoon until the fat is broken up and evenly distributed.

   Time: PT1M

4. Add warm water gradually

   Pour two‑thirds of the warm water (≈400 ml) into the bowl while stirring. Once the mixture looks cohesive, add the remaining water a little at a time until the dough pulls away from the sides and feels soft and elastic.

   Time: PT5M

5. Knead the dough

   Turn the dough onto a lightly floured surface and knead for about 5 minutes, folding and pressing until it becomes smooth, elastic and no longer sticks to your hands.

   Time: PT5M

6. First fermentation

   Place the dough back in the bowl, cover with a damp kitchen towel, and let it rest in a warm spot for 30 minutes until it slightly puffs up.

   Time: PT30M

7. Divide and shape

   Punch down the dough, divide it into 10‑11 equal pieces (size of a ping‑pong ball to a tennis ball). Roll each piece into a smooth ball, then gently flatten to a disc about 1 cm thick.

   Time: PT5M

8. Second rest

   Place the shaped discs on a lightly floured tray, cover with a clean towel, and let rest for 15 minutes. This relaxes the gluten and prevents shrinkage on the grill.

   Time: PT15M

9. Pre‑heat the grill

   Light the charcoal or turn on the gas grill. Set up two zones: one with medium‑high heat (≈350 °F / 175 °C) for the breads and a slightly hotter zone for vegetables. Allow the grill to reach temperature before cooking.

   Time: PT10M

   Temperature: 350°F

10. Grill the churrascas

    Place the discs directly on the grill grates. Cook 3‑5 minutes on the first side until golden spots appear, then flip and cook another 3‑5 minutes. They should puff slightly and develop a light crust.

    Time: PT12M

    Temperature: 350°F

11. Serve

    Remove the churrascas from the grill, brush lightly with melted butter or olive oil, and optionally top with goat cheese, grilled vegetables, or any favorite accompaniment.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

10 g

Carbohydrates

70 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of All‑purpose flour: Bread flour, Whole‑wheat flour (use less water)
• Instead of Dry active yeast: Fresh yeast, Instant yeast (same weight)
• Instead of Fine sea salt: Kosher salt (use slightly more), Table salt
• Instead of Pork lard (or butter): Unsalted butter, Vegetable shortening (for a non‑pork version)
• Instead of Warm water: Milk (for richer flavor), Plant‑based milk

Equipment Needed

• Kitchen scale
• Large mixing bowl
• Wooden spoon or hand mixer (optional)
• Bench scraper / dough cutter (optional)
• Clean kitchen towel or plastic wrap
• Grill (charcoal or gas) with two zones
• Tongs
• Pastry brush (optional)

Critical Steps — Do Not Skip

• Ensuring the lard (or butter) is soft before mixing.
• Adding water gradually to achieve the right dough consistency.
• Kneading until the dough is smooth and elastic.
• Allowing both fermentation rests for proper gluten development.
• Grilling at medium heat to avoid burning and achieve a golden crust.

Chef Tips from the Video

• For extra flavor, add a pinch of smoked paprika to the dough.
• Brush the breads with a mixture of melted butter and minced garlic right after grilling.
• If you like a crispier crust, sprinkle a little coarse sea salt on top before placing on the grill.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Re‑heat on the grill or in a toaster before serving.

Freezer: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature and re‑heat.

Room temperature: Best eaten the same day; can stay soft for up to 12 hours if covered.

Make-Ahead Tips

• The dough can be mixed and refrigerated overnight for a slower fermentation; bring to room temperature before shaping.
• Baked churrascas keep well for a day; re‑heat on the grill for fresh texture.