--- title: "Authentic Chilean Churrascas Recipe: Quick Skillet Flatbreads" description: "Churrascas are a traditional Chilean preparation that has been part of Chilean cuisine for decades. They are affordable, delicious, and easy to prepare." url: https://www.chileanfoodrecipes.com/flatbreads-recipe-churrascas/ date: 2023-10-23 modified: 2026-01-07 author: "Carlos Uhart M." image: https://www.chileanfoodrecipes.com/wp-content/uploads/2023/10/Chilean-Flatbreads-Recipe-Churrascas.jpg categories: ["Breads"] tags: ["Breads"] type: post lang: en --- # Authentic Chilean Churrascas Recipe: Quick Skillet Flatbreads [Versión en Español](https://comidaschilenas.com/receta-de-churrascas/) ![A stack of warm Chilean churrascas (skillet flatbreads) showing characteristic golden-brown spots and fork marks.](https://www.chileanfoodrecipes.com/wp-content/uploads/2023/10/Chilean-Flatbreads-Recipe-Churrascas.jpg) Churrascas are a traditional Chilean preparation that has been part of Chilean cuisine for decades. They are affordable, delicious, and easy to prepare. These flatbreads are an ideal alternative to commercial bread and are perfect for sharing with family. ## Nutrition Facts Each serving of Chilean churrascas contains approximately 280 kcal, 6 g of protein, 8 g of fat (3 g of saturated fat), 15 mg of cholesterol, 45 g of carbohydrates, 1 g of sugars, and 450 mg of sodium. (*) (*) Estimated values based on a standard recipe using white flour and lard; actual values vary with ingredients and portion size. ## How to Make Chilean Churrascas The basic recipe for churrascas is quite similar to the one used for “tortilla de rescoldo,” but it uses vegetable oil instead of lard. Churrascas are typically cooked in a skillet, although they can also be made using a toaster, in the oven, or even on a grill. **Prep Time:** 30 minutes **Cook Time:** 20 minutes **Servings:** 6 ### Ingredients - 500 g of flour - 200 ml of warm water - 50 g of lard - 10 g of salt - 2 g of baking powder - 2 g of baking soda ### Instructions 1. In a large bowl, sift the flour and add the baking powder, baking soda, and salt. Mix everything well with your fingers until fully combined. Incorporate the lard and add the warm water gradually while working the mixture with your hands or a wooden spoon, just enough to form a soft dough that doesn’t stick to your hands. ![Sifted white wheat flour in a bowl, ready to be mixed with lard and warm water for the dough.](https://www.chileanfoodrecipes.com/wp-content/uploads/2023/12/Wheat-flour-300x199.jpg) 1. Transfer to a floured surface and knead for about 5 to 10 minutes until you get a smooth and uniform texture. Divide the dough into 6 equal portions, shape them into round loaves, and roll them out with a rolling pin to form flatbreads about 15 centimeters in diameter and ½ centimeter thick. Prick them with a fork on both sides and cover them. ![Chilean flatbreads being seared on a dry skillet over medium-low heat until golden.](https://www.chileanfoodrecipes.com/wp-content/uploads/2023/10/Cooking-churrascas-300x191.webp) 1. Heat a skillet or a toaster and cook over medium-low heat (without adding oil) for about 5 minutes on each side until they are golden. Repeat the process as needed. Optionally, you can also grill the churrascas. Serve the churrascas immediately while they are still warm, plain or accompanied by avocado, cheese, tomato, ham, or your preferred toppings. ## Churrascas in the oven Optionally, you can bake your churrascas in the oven by placing them on a buttered baking sheet and cooking them at 180°C (356°F) for 20 minutes, turning them after 10 minutes. ## Churrascas on the grill If you prefer to cook the churrascas on the grill, heat the grill until you can hold your hand over the fire for 3 seconds (175-190°C – 347-374°F) and cook them on both sides. ## Whole wheat churrascas A whole wheat variation of the recipe involves replacing at least half of the white flour, and possibly all of it, with whole wheat flour. You can experiment to find the combination you like the most. ## Keys for Perfect Churrascas - **Temperature Control:** Cook over medium-low heat. If the pan is too hot, the outside will burn before the inside is fully cooked. A slow sear for about 5 minutes per side allows the dough to rise slightly and cook through. - **Dough Thickness:** Aim for exactly ½ centimeter thickness. If they are too thick, the center will remain gummy; if too thin, they will become hard like a biscuit. ## Frequently Asked Questions (FAQ) ### 1. Why did my churrascas turn out hard? Churrascas usually harden if they are overcooked at a very low temperature for too long or if the dough lacked enough fat (lard/oil). Also, remember they are best eaten freshly made; they tend to toughen after a few hours. ### 2. Can I make them without lard? Yes, you can use vegetable oil or melted butter. While lard provides the most traditional flavor, oil results in a slightly lighter flatbread that is still delicious. ### 3. What is the difference between churrascas and tortilla de rescoldo? While the dough is similar, tortilla de rescoldo is traditionally cooked under hot ashes and sand from a fire. Churrascas are the urban, modern adaptation made for the stovetop or skillet. ### 4. How should I store them? If you have leftovers, wrap them in a clean cloth while warm to retain moisture. To eat them later, reheat them on a Chilean toaster or a grill for a few seconds to restore their softness. ## Did You Know? It is generally recommended to consume churrascas when they are fresh and newly made, or at most on the same day of preparation, as they tend to become tough after a few hours. ## Recommended - [Chilean homemade crab pie](https://www.chileanfoodrecipes.com/chilean-homemade-crab-pie-recipe/) - [Chilean Italian Steak Churrasco](https://www.chileanfoodrecipes.com/recipe-for-italian-churrasco-sandwich/) - [Homemade Baked Empanadas](https://www.chileanfoodrecipes.com/baked-empanadas-de-pino-recipe/) - [Chilean Mote con Huesillos](https://www.chileanfoodrecipes.com/mote-con-huesillos-dessert-recipe/)