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Churrascas Chilean Stovetop Bread

  • Total Time: 1 hour
  • Yield: 6 churrascas


  • 500 grams of all-purpose flour
  • 2 teaspoons coarse salt or 1 1/2 fine salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 cup warm water
  • 1/2 cup vegetable oil or melted lard


  1. Mix the flour, baking powder, baking soda, and salt in a bowl, and stir well with a fork.
  2. In a bowl or jug, mix the warm water with the oil.
  3. Pour the oil mixture over the flour. Stir with a wooden spoon.
    Churrasca dough
  4. Form a soft dough and knead for 10 minutes by hand or 5 minutes with the mixer (I use a KitchenAid).
    Churrasca dough
  5. Cut the dough into six equal portions, then form rolls, and using a rolling pin, roll the dough until 13-15 cm in diameter and 0.5 cm thick.
    Churrasca portioning
  6. Cook in a hot skillet over medium-low heat for 5 minutes, then flip and cook the other side for 5 minutes.
    Churrasca raw Cooking in the stove
  7. Serve warm.
  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Bread
  • Method: Stove
  • Cuisine: Chilean

Keywords: Churrascas bread, quick bread