Fresh Grilled Bread Recipe

Have you ever tried pan de chapa? This Argentine flatbread is a favorite for grilling and is perfect for any BBQ. Traditionally cooked on a cast-iron chapa over an open flame, we used our PGS Grill to achieve that perfect crust without drying out the bread. The result? A delicious, slightly charred, and soft center that’s sure to be a hit with your guests.

This bread is not only tasty but also incredibly versatile. You can serve it as an appetizer, use it for sandwiches, or even pair it with some butter and cheese. It's a simple yet impressive addition to any meal.

Ingredients:

• 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)

Instructions:

Start by combining the dry ingredients in a heavy-duty mixer with a paddle attachment. Mix on low speed, then add the olive oil and gradually add the warm water until the dough comes together. Switch to the dough hook and knead for about 5 minutes, until the dough is smooth and elastic.

Once the dough is ready, shape it into a ball and let it rise in a warm place for 45 minutes to an hour. After rising, roll it out into a rectangle and cut into 3-inch squares. Let them rise again for another 30 minutes.

Preheat your PGS grill to medium heat. Place the bread pieces on the grill and cook for about 5 minutes on each side, or until golden brown and puffed. Serve warm, split open, and enjoy with your favorite toppings.

Recipe courtesy of Seven Fires: Grilling the Argentine Way.

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