This is a great recipe for a Chilean bread. They are so easy, ready in a few minutes, and taste heavenly. They are best when they are warm, right from the oven or toasted the next day, with some butter, jelly, or even some guacamole.

Chilean Dobladitas

all-purpose flour

salt

baking powder

milk

butter, melted

Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.


Stir together the flour, salt, baking powder, milk, and 1 cup of melted butter. When the dough begins to pull together, turn it out onto a lightly floured surface; knead until smooth and elastic.


Roll out the dough to 1/8 inch thickness and cut into 8-inch circles. Brush the circles with the remaining melted butter. Fold each circle in half and then in half again, into triangles; press firmly to seal the layers. Place the rolls on the prepared baking sheet.


Bake in the preheated oven until golden brown, about 15 minutes. Serve warm.


Great recipe, a little hard to knead, but you can add more milk or put the dough in the microwave a few seconds and will be much easier to work.
My family loved them. Thanks

Absolutely delicious! My husband is Chilean and he thinks these are better than the ones back home! I use 2/3 of a cup of 2% milk and it helps make the dough a little easier to work with. Also I tried it with Robin Hood Bread and Roll Mix flour (don't use the yeast packets that it comes with). They come out almost scone-like! Really amazing in the mornings with ham and cheese. Have made these numerous times and they always turn out well. Thanks for this recipe!

Pretty close to the real thing. My husband is Chilean and this is his favorite type of pancito the one he misses the most now living in the U.S. He was really happy with these! They didn't come out quite as thick buttery tasting (the ones in Chile really are like eating slices of butter almost) but I was impressed at how well they came out and what an easy recipe! Next time I may try a shorter cook time...

My family especially my mother loved this recipe. Very good to serve with salsa. Muchas gracias Barbara!

I'm Chilean, and I can tell you that this dobladitas are the best that I have ever tasted. Thank you!

i made these for my Spanish class as extra credit. most if not all enjoyed them and dove in for seconds. i was surprised to see how good they were despite the little amount of ingredients. i would use a little more butter for extra flavor but other than that great recipe.

Dough is much easier to knead if you use the full cup of melted butter and between 1/2 and 2/3 cup of milk. Really easy to make and tastes awesome.

Omg! I love this recipe. I'm from Chile and it tastes just like the ones out in illapel and viña except we call them pañuelos. Thank you so much it was fast and easy so good with palta ( smashed alvocodo and salt)

I followed the recipe closely using proper cups and spoon measures....however the dough never came together, I added water and water until finally looked like dough. The final result was nothing like the original dobladitas, dry taste, more like a scone. Lack of the moisture and texture of the original ones. I want be trying it this recipe again

chilean dobladitas

Prep Time: 25 minutes

Cook Time: 15 minutes

Total: 40 minutes

Servings: 8

Cost: $1.84 /serving

Author : Barbara P.

Ingredients

Instructions

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