Have you ever tried pan de chapa? It’s a type of flatbread that’s popular in Argentina and is traditionally cooked on a hot iron plate called a "chapa." We adapted the technique using our PGS Grill, which gives it that perfect crispy crust without drying out the inside. The result is a delicious, slightly charred bread that's great for any BBQ 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:

Start by mixing the dry ingredients in a large bowl or mixer with a paddle attachment. Once combined, add the olive oil and gradually pour in the warm water while mixing. Keep adding water until the dough comes together. Switch to a dough hook and knead for about 5 minutes until the dough becomes smooth and elastic.

Once the dough is ready, shape it into a ball and place it in a floured bowl. Cover with a damp cloth and let it rise in a warm spot for 45 minutes to an hour, until it doubles in size.

After rising, roll the dough into a rectangle about 6x12 inches and ¼ inch thick. Cut it 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. Place the bread pieces on the grill and cook for about 5 minutes on each side, or until golden brown and puffed up. Once done, split them open and enjoy with butter, cheese, or your favorite sandwich fillings.

Recipe courtesy of Seven Fires: Grilling the Argentine Way.

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