Dobladitas are a traditional Chilean bread that shares the same dough as empanadas but is folded into four parts, baked directly, and often served with cheese.
Contents
How to make homemade Dobladitas?
Dobladitas can be prepared using the following recipe, optionally adding baking powder for a slightly fluffier result or using a portion of the dough made for baking empanadas.
Nutritional Information
Category: Breads
Cuisine: Chilean
Calories: 500
Preparation: 30 minutes
Cooking: 20 minutes
Servings: 8 people
Chilean Dobladitas bread recipe
Ingredients
- 1 kg of all-purpose flour
- 450 ml of water or milk
- 100 g of lard
- 100 g of unsalted butter
- 20 g of salt
- 4 g of baking powder
- 1 egg
Instructions
- Sift and mix the flour, salt, and baking powder in a large bowl. Add melted butter, lard, and mix using a mixer with kneading hooks, gradually adding water or milk until a smooth and homogeneous dough forms.
- Turn on and preheat the oven to 200°C (392°F) for at least 10 minutes.
- Divide the dough into 20 to 30 pieces, depending on the desired size of the dobladitas, and cover them with a clean kitchen cloth. Knead each piece individually with a rolling pin, forming a circle, and then fold it into four parts.
- Beat the egg in a small bowl and mix with a fork until smooth.
- Place the dobladitas on a lightly greased baking sheet, brush them with the beaten egg, and prick them with a fork. Transfer to the preheated oven and bake for about 15 to 20 minutes or until lightly golden.
- Serve the dobladitas fresh and warm, plain or accompanied with butter or filled with cheese, ham, or jams.
How to make dobladitas with cheese?
Undoubtedly, one of the favorite ways to enjoy dobladitas is with cheese. You can prepare a simple and delicious sandwich using your preferred type of cheese, such as fresh cheese, mantecoso cheese, goat cheese, or brie cheese, for example.
Did you know?
The history of dobladitas confirms that they are 100% Chilean bread. They are believed to have originated during the colonial period from the custom of making empanadas on Sundays. As there would often be leftover dough cut into circles, the habit developed of folding them into triangles and baking them directly in the oven.
