Chapa bread is a type of flatbread that's popular in Argentina. Traditionally cooked on a cast-iron griddle over an open flame, this bread gets a perfect crust without drying out. I used my PGS Grill to cook it, which gives it a great char and even cooking. It’s a fantastic appetizer for any barbecue or gathering—nothing says “welcome” like fresh, warm bread.

Ingredients:

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

Instructions:

In a heavy-duty mixer with a paddle attachment, combine the dry ingredients and mix on low speed. Add the olive oil, then gradually add the warm water until the dough comes together. Switch to the dough hook and knead on medium speed 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 the dough into a rectangle, about 6 by 12 inches and ¼ inch thick. Cut into 3-inch squares and place them on a floured baking sheet. Cover again with a damp cloth and let rise for another 30 minutes.

Preheat your PGS grill to medium heat. Cook the bread in batches on the grill until golden and puffed on the bottom, about 5 minutes. Flip and cook the other side until nicely browned.

Serve by splitting the bread and adding your favorite toppings, like butter, cheese, or grilled vegetables.

Recipe courtesy of Seven Fires: Grilling the Argentine Way.

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