Dobladitas are made with the same dough as Empanadas but folded and baked without filling them. It’s a dense bread without a crumb; I suggest adding baking powder if you like fluffy bread.
A classic: Chilean Dobladitas.
Bread is essential in the Chilean diet and is consumed in almost every meal. It comes in various shapes, sizes, and flavors, reflecting the country’s diverse baking traditions.
Chilean bakeries, known as “panaderías,” are found throughout the country and offer a wide selection of bread. Freshly baked bread is often purchased daily by Chilean households and is considered an essential part of the Chilean gastronomic culture.
Here are some key features of Chilean dobladitas:
- Folding: After the dough is stretched to a circle, the other half is folded to create a half-moon and then folded again to a quarter-circle shape.
- Bake: Once assembled, dobladas are baked until golden brown and crispy.
- Accompaniments: Dobladas are often served with various condiments and sauces, such as aji (a spicy chili pepper sauce), pebre (a Chilean salsa), or butter.
- Availability: Dobladas are readily available at bakeries and supermarkets throughout Chile. They are a popular snack option for people on the go or as a quick and tasty meal.
Dobladitas offers a delicious glimpse into Chilean bread culture and is worth trying if you can visit Chile.
If they are left the next day, wrap the Dobladitas in a wet kitchen cloth and heat them in the microwave for 30 seconds at maximum power. They will taste like freshly baked bread.
You may also be interested in the recipe: Chilean Sopaipillas.
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Chilean Dobladitas
A quick and tasty Chilean bread.
- Total Time: 50 minutes
- Yield: 30
Ingredients
- 1 kilogram of flour
- 100 grams of Crisco
- 100 grams of unsalted butter
- 20 grams of salt
- 450 ml. of warm water or milk
- 1 tablespoon baking powder (optional)
- 1 egg
Instructions
- Preheat the oven to 200C or 400F.
- Mix the flour, salt, and baking powder in a large bowl.
- Add the chopped butter and Crisco in small cubes, working with two knives to incorporate the butter into the flour. It will have lumps and look like coarse sand.
- Add water or milk and knead to form a smooth and homogeneous dough.
- Divide into 30 balls, 20 if you want them bigger, and keep them covered with a clean cloth. Work one by one, roll and cut a circle, and fold in 4.
- In a small bowl, beat the egg with a fork for 30 seconds.
- Place the Dobladitas on a baking sheet and brush with the beaten egg. Make holes with a fork.
- Bake until golden, about 15-20 minutes.
- Serve warm.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baked
- Cuisine: Chilean
Nutrition
- Serving Size:
- Calories: 178
- Sugar: 0.1 g
- Sodium: 280.1 mg
- Fat: 6.5 g
- Saturated Fat: 2.6 g
- Carbohydrates: 25.7 g
- Fiber: 0.9 g
- Protein: 3.7 g
Hola, gracias por la receta… las mias estan en el horno… pero queria preguntarte si la masa preparada se puede guardar, como y donde? … hice mucho y no quiero hornear todas las dobladitas para que no se pongan duras…
Lo mejor es hornearla todas y luego cuando estén frías, congelarlas. Las puedes poner en la tostadora después y quedan súper bien (directo del freezer sin descongelar)
Hola, tengo que hacerlas, me encantan y se ve fácil la receta. Mi duda es si es leche o agua, en la foto parece leche y la receta dice agua.
Gracias por compartir tu receta!
Uso leche si tengo a mano, sino agua.
Hola,
El Crisco cuando se agrega?
Con la mantequilla, lo arreglé. Gracias.
Hi, what is the Crisco in this recipe?
Crisco is the brand name of the vegetable shortening.
Casi lloro cuando vi esta foto!!!
Este fin de semana las preparo!
Un abrazo
Daniela (desde TN)
Disfrútalas.