Fresh Grilled Bread Recipe

There’s something incredibly satisfying about fresh, grilled bread. Pan de chapa, a traditional Argentine flatbread, is perfect for any barbecue or casual gathering. It's typically cooked on a cast-iron griddle called a "chapa," but you can easily recreate it using your PGS Grill. The result is a crusty exterior with a soft, chewy center — the perfect base for any sandwich or simply enjoyed with a bit of butter.

Ingredients:

• 4 cups all-purpose flour
• 1 tablespoon coarse salt
• 1 package active dry yeast
• 1 tablespoon extra-virgin olive oil
• About 1 ¼ cups warm water (100° to 110°F)

Instructions:

Start by mixing the dry ingredients in a heavy-duty mixer with a paddle attachment. Once combined, add the olive oil and gradually introduce the warm water until the dough comes together. Switch to the dough hook and knead for about 5 minutes, until the dough becomes smooth and elastic.

Transfer the dough to a floured surface and shape it into a ball. Place it in a large floured bowl, cover with a damp cloth, and let it rise in a warm place for 45 minutes to an hour, until it doubles in size.

Roll out the dough into a 6x12 inch rectangle, about ¼ inch thick. Cut into 3-inch squares and place them on a floured baking sheet. Let them rise again for about 30 minutes.

Heat your PGS grill to medium heat. Cook the bread in batches, placing each piece directly on the grates. Cook for about 5 minutes on each side, or until golden brown and slightly puffed.

Serve warm, split open, and fill with your favorite toppings like cheese, avocado, or a simple spread of butter. It’s a great way to start a meal or welcome guests with a touch of authenticity.

Recipe courtesy of Seven Fires: Grilling the Argentine Way.

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