Chilean Dobladitas

Rating: 4.5 stars
12 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

By Barbara P.

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Recipe Summary

prep:
25 mins
cook:
15 mins
total:
40 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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.

Nutrition Facts

Per Serving:
477 calories; protein 7.2g; carbohydrates 48.7g; fat 28.2g; cholesterol 73.7mg; sodium 614.2mg. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rachel M.
Rating: 5 stars
06/22/2007
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 Read More
Helpful
(28)

Most helpful critical review

Jani
Rating: 2 stars
05/14/2020
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 Read More
12 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Rachel M.
Rating: 5 stars
06/22/2007
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 Read More
Helpful
(28)
Lydia
Rating: 5 stars
01/06/2010
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! Read More
Helpful
(18)
Charly10
Rating: 5 stars
04/12/2010
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... Read More
Helpful
(13)
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DiamondGirl amanecer
Rating: 5 stars
10/30/2008
My family especially my mother loved this recipe. Very good to serve with salsa. Muchas gracias Barbara! Read More
Helpful
(8)
LILIANA
Rating: 5 stars
07/23/2011
I'm Chilean, and I can tell you that this dobladitas are the best that I have ever tasted. Thank you! Read More
Helpful
(8)
JLeo
Rating: 4 stars
06/03/2014
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. Read More
Helpful
(2)
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Mari Hicks
Rating: 4 stars
03/19/2015
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. Read More
Helpful
(1)
loretto
Rating: 5 stars
05/11/2015
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) Read More
Helpful
(1)
Madison Bastow
Rating: 5 stars
09/30/2019
it was good Read More
Jani
Rating: 2 stars
05/14/2020
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 Read More
More Reviews
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