Chilean · Side · Easy

Chilean Dobladitas

Name: Chilean Dobladitas
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Cuisine: Chilean
Ingredients: 3 cups all-purpose flour; 8 tbsp butter, melted, divided; ¾ cup milk; 2 tsp baking powder; ¾ tsp salt

Total: 48 min
Prep: 30 min
Serves: 8
Calories: 290

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Thin rounds of buttery dough fold into crisp-edged quarters, with tender layers that pull apart while the bread is still warm.

Four folded layers give Chilean Dobladitas their shape and a mix of crisp corners and soft centers. Baking powder provides a little lift, so there is no yeast or rising time between mixing the dough and heating the oven.

Add the milk gradually until the dough holds together without cracking. Roll the rounds evenly and brush lightly with butter before folding; thick puddles can make the layers slide apart.

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Method

Heat the oven to 425°F (220°C). Line a large sheet pan with parchment. Whisk all-purpose flour, baking powder and salt in a bowl.
Mix in 6 tablespoons butter and the milk to form a soft dough. Knead briefly until smooth, then cover and rest for .
Divide into eight pieces. Roll each between sheets of parchment into a 7-inch round about 1/8 inch thick. Brush with the remaining butter, fold in half and then in half again.
Place on the sheet pan and prick each folded bread with a fork. Bake for until golden at the edges and dry beneath.

Forkue tips

If the dough springs back while rolling, cover it and let it relax for another 5 minutes.

Storing and reheating

Keep airtight at room temperature for 2 days or freeze for 2 months. Warm in a 350°F oven for 6 minutes to bring back the crisp corners.

Kitchen gear

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Nutrition per serving, estimated

290Calories

6gProtein

37gCarbs

13gFat