8-minute read | Recipes
Pan de chapa, or chapa bread, is similar to a flatbread and is a classic grilling staple in Argentina. Traditionally, it’s cooked on a chapa, which is essentially a flat piece of cast iron placed over a fire. For this recipe, we decided to get creative and cooked it directly on the grates of our PGS Grill. The result was a perfectly crusty exterior without drying out the bread, while ensuring it cooked evenly throughout. This appetizer is sure to impress your guests at your next barbecue. What better way to greet your guests than with freshly grilled bread?
Ingredients:
Directions:
Start by combining the dry ingredients in a mixing bowl equipped with a paddle attachment on a heavy-duty mixer. Mix on low speed until combined. Next, add the olive oil and gradually incorporate the warm water (you may need slightly more or less depending on the flour and humidity) until the dough begins to come together. Switch to the dough hook and knead on medium speed for approximately 5 minutes until the dough becomes smooth and elastic.
Once the dough is ready, transfer it onto a lightly floured surface and knead it briefly by hand. Shape it into a ball and place it in a large, floured bowl. Cover the bowl with a damp cloth and let it rise in a warm area for 45 minutes to an hour, or until it has doubled in size.
After the dough has risen, roll it out into a rectangle measuring about 6 by 12 inches and approximately ¼ inch thick. Use a sharp knife to cut it into roughly 3-inch squares. Place these pieces on a floured baking sheet, cover them again with a damp cloth, and let them rise in a warm place for another 30 minutes, or until they have doubled in size.
Preheat your PGS grill to medium heat. Once heated, place the dough pieces in batches on the grill and cook until they puff up and develop a golden-brown crust on the bottom, which should take around 5 minutes. Flip the pieces and brown the other side as well.
To serve, simply slice the bread open with a knife and fill it with your preferred sandwich ingredients or a generous spread of butter.
This recipe is courtesy of Seven Fires: Grilling the Argentine Way.
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