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My review
Chilean Dobladitas
Barbara P.
"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."
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Ingredients
40 m servings 477 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 477 calories; 28.2 g fat; 48.7 g carbohydrates; 7.2 g protein; 74 mg cholesterol; 614 mg sodium. Full nutrition
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Reviews
Read all reviews 9Most helpful
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Newest
6/22/2007
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
1/4/2010
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, ...
4/11/2010
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 ...
10/30/2008
My family, especially my mother loved this recipe. Very good to serve with salsa. Muchas gracias, Barbara!
7/23/2011
I'm Chilean, and I can tell you that this dobladitas are the best that I have ever tasted. Thank you!
6/3/2014
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 wou...
5/11/2015
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 ( smashe...
3/19/2015
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.
2/20/2017
I enjoy looking up food that has no meat in it. This bread from Chile is exactly what I was looking for.