← All recipes
Argentine · Bread
Chapa Bread
Patagonian pita: a simple yeasted dough cut into little squares, proofed until airy and cooked straight on a griddle until puffed and freckled with brown. Split them open for sandwiches or to mop up juices.
- YieldMakes 8 breads
- Hands-on50 min
- Total2 h 13 min
- Difficulty
Ingredients
- 500 gall-purpose flour, plus extra for dusting
- 1 tbspcoarse salt
- 7 gactive dry yeast, 1 packet
- 1 tbspextra virgin olive oil
- 300 mlwarm water, 38 to 43 C; a little more or less depending on the flour and humidity
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.