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