Pan de Chapa: Quick Argentine Flatbread Recipe

Pan de Chapa, or hotplate bread, is an easy-to-make Argentine flatbread traditionally cooked on open fires but can be made in a pan in just 10 minutes. It’s an excellent substitute for baked bread when you’re in a hurry and perfect for making sandwiches or serving with grilled meats. This simple, non-bake bread is made with basic ingredients: flour, yeast, water, olive oil, and salt. The dough is kneaded, left to rise, cut into squares, and cooked until golden brown.

Ingredients:

- 500g white flour (0000 type in Argentina)

- 15g fresh yeast or 5g dried yeast

- 310ml tepid water

- 1 tbsp extra virgin olive oil

- 1 tbsp sea salt

Steps:

1. Combine flour, salt, and yeast. Add olive oil and water to form a dough.
2. Knead for 10 minutes, let the dough rise for about 1 hour until doubled.
3. Roll out the dough, cut into squares, and let them rise for another 30 minutes.
4. Heat a pan or hotplate and cook the bread pieces for 4-5 minutes on each side until golden.

Pan de Chapa is great with burgers or filled with your favorite sandwich ingredients. For extra flavor, try cooking it on a BBQ for a subtle smokey taste.

Serving Suggestions

Pan de Chapa is versatile and can replace burger buns or pitas. Pair it with meats from the grill or fill it with fresh ingredients to make hearty sandwiches. It's also excellent alongside an asado, Argentina’s traditional BBQ.