Churrascas are Chilean stovetop flatbreads — simple wheat-flour discs cooked on a hot griddle (comal) until puffed and golden, served warm with butter, cheese, ham, or avocado. They are the everyday bread of Chilean homes, the quick bread that requires no oven, the companion to every meal from breakfast to once (afternoon tea).
Churrascas are the everyday bread of Chilean homes — a simple wheat-flour flatbread cooked on a hot griddle (comal or flat pan), requiring no oven. The name comes from the Spanish 'churrasco' (meaning grilled meat), but in this context refers to the bread that accompanies grilled foods. They are puffed, slightly charred, soft inside, and eaten warm with butter, cheese, ham, avocado, or pebre. They are the bread of Chilean breakfast, once (afternoon tea), and as a side for stews. They are similar to Mexican tortillas but thicker and wheat-based.
A warm, puffed, golden disc of bread, slightly charred on the surface, soft and pillowy inside. Tear it open; steam rises. Spread with butter and avocado, or fold with cheese and ham. It is the most basic, most comforting Chilean bread — the taste of home.
The dough is a simple flour-water-salt-lard (or oil) mixture, rested for 30 minutes, then rolled into thin discs and cooked on a very hot, dry griddle. The high heat causes the moisture in the dough to turn to steam, puffing the bread. The cooking is fast (2-3 minutes per side) — the bread should be puffed and slightly charred, not pale.
Variations
Some add baking powder for extra puff; some use butter instead of lard; the thickness varies; some add herbs.
On the Palate
Where Churrascas sits in the Chilean flavor cloud
Ingredients
Serves 6How it's made
7 steps · 30 min active + 30 min waiting
- 18 min
Make dough: mix 500 g flour, 1 tsp salt, 50 g lard (or butter), and 250 ml warm water; knead 8 minutes.
- 230 min
Rest 30 minutes.
- 35 min
Divide into 6 balls; roll each to a 15-cm disc, 3 mm thick.
- 42 min
Heat a dry cast-iron pan or griddle until very hot.
Watch outGet the dry pan searing-hot before the dough goes on — a properly hot surface flashes the moisture to steam and puffs the bread; a lukewarm pan just dries it out flat.
- 512 min
Cook each disc 2-3 minutes per side until puffed and golden with char spots.
Watch outCook fast until it puffs and picks up dark char spots — pale, unblistered churrascas mean the pan was too cool.
- 61 min
Wrap in a cloth to keep warm and soft.
- 71 min
Serve with butter, cheese, ham, avocado, or pebre.
