Pan de chapa (chapa bread) is like a flatbread. It is a grilling staple in Argentina. Traditionally it is cooked on a chapa (a flat piece of cast iron set over a fire). We cooked ours right on the grates of our PGS Grill; it produces a crust without drying out the bread while cooking evenly and thoroughly. It's an appetizer that is sure to impress your guests at your next BBQ. What better way to welcome your guests, than with fresh bread?
- 4 Cups of all-purpose flour
- 1 tablespoon coarse salt
- 1 package of active dry yeast
- 1 tablespoon extra-virgin olive oil
- About 1 ¼ cups warm water (100° to 110°F)
Combine the dry ingredients in a bowl of a heavy-duty mixer fitted with the paddle attachment and mix on low speed. Add the olive oil and gradually add the water (more or less depending on the flour and humidity), until the dough comes together. Switch to the dough hook and knead on medium speed for about 5 minutes, until the dough is smooth and elastic.
Transfer the dough to the counter, knead it lightly, and shape it into a ball. Place in a large floured bowl, cover with a damp cloth, and let rise in a warm place for 45 minutes to 1 hour until doubled in size.
Roll out the dough to a rectangle about 6 by 12 inches and ¼ inch thick. Using a sharp knife, cut into roughly 3-inch squares. Place on a floured baking sheet cover with a damp cloth, and let rise in warm place until doubled in size about 30 minutes.
Heat your PGS grill to medium heat. Place the pieces of bread in batches on the grill and cook until puffed and browned on the bottom for about 5 minutes. Flip and brown on the other side.
To serve, split open with a knife a fill with your favorite sandwich ingredients or butter.
Recipe courtesy of Seven Fires: Grilling the Argentine Way.
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