Did you know that Chileans consume the greatest amount of bread per capita after the Germans? Today, we are going to check out an amazing bread called dobladitas. Sit back, relax and try not to drool over this post.
The bread tradition in Chile
Bread junkies, carboholics. Chileans are not scared of white flour, or lard for that matter. Maybe that’s why the bread there tastes so damn good. Twice a day, at 7am and 6pm, the country fills with the toasty smell of yeast. Bread in Chile is abundant, varied, and still made in many homes and mom-and-pop bakeries as it has been for centuries.
Bread is an integral part of almost every meal in Chile. Breakfast is usually a pancito (bread) with cheese or maybe jam, not uncommonly lunch time includes a bread roll to top off the meal, and then, there’s the once.
What is once?
Once is the Chilean equivalent of the British elevenses (morning tea) except it’s eaten at night. Locals will also tell you that once got its name from the miners in the north of Chile, who used it as a code word when they wanted to sneak off for a sip of aguardiente, a liquor which has eleven letters in it. This small meal typically consists of bread, cheese, tomato, avocado, bread, cold meats, maybe some butter or jam, and bread. Did I mention bread? And of course, one of the most popular breads in Chile is dobladitas.
The breads of Chile are celebrated for their diversity of shape, flavor, and texture. Dobladitas are a Chilean quick bread, rolled out, cut into circles, and folded in layers before baking. They are tender and flaky when served warm out of the oven. They are best when they are warm, right from the oven or toasted the next day, with some butter, jelly, or even some guacamole.
Chilean gastronomy stems mainly from the combination of traditional Spanish cuisine, Chilean Indigenous Mapuche culture and local ingredients, with important influences from other European cuisines, particularly from Germany, Italy and France.
The food tradition and recipes in Chile are notable for the variety of flavors and ingredients, with the country’s diverse geography and climate hosting a wide range of agricultural produce, fruits and vegetables. The long coastline and the peoples’ relationship with the Pacific Ocean add an immense array of seafood products to Chilean cuisine. Chile is also one of the world’s largest producers of wine and many Chilean recipes are enhanced and accompanied by local wines.
Empanadas are a favorite snack food in Chile. These baked pies are available everywhere. The empanadas in Chile are completely different from empanadas in Argentina. The most obvious difference is the size. In Chile, the empanadas are huge! Almost double the size you find in Argentina. The second difference is the shape. In Argentina, the empanadas are half-moon shaped, while in Chile they are squared off. In general, you’ll find empanadas typically cooked al horno, which means baked in a wood-burning oven, or deep fried. In Chile, the most traditional empanada filling is called pino or empanadas de carne, which is a mixture of minced meat, onions, raisins, black olives and hard-boiled eggs.
What are dobladitas?
Dobladitas is a bread that is made with the same dough as empanadas, but folded and baked without filling them. If you like your bread crunchy and crispy, then the dobladita is the Chilean bread for you! A flat slab of dough is folded twice to form a triangle, which is then coated in melted butter and baked to perfection. Although not ideal for sandwiches, dobladitas are great for snacking on at once, and to have with condiments like pebre (Chilean salsa), butter, or jam.
The different types of Chilean breads
Hallulla is not the first thing you think of when someone says Chilean bread, but it is perfect for the once nonetheless. This one is also often made with lard, but it’s not as heavy as dobladitas. I love to eat hallulla with butter, some fresh, homemade pebre (Chilean salsa) and a michelada on a warm afternoon or evening.
Another type of bread in the Chilean diet is coliza. Coliza is like a cross between hallulla and dobladitas. Coliza is rectangular or diamond shaped with a flat top. It pulls apart easily because it is made of layers and layers of bread, and looks like it’s been folded over and over.
And of course there is marraqueta, also called pan batido or pan frances. A staple in any home, marraqueta is a simple kind of bread which is characteristic for having a crispy crust and a soft, airy interior. Marraqueta and mashed avocado are the most common element in las onces.
Be sure to prepare this delicious dobladitas bread at home. It is easy and entertaining and the smell of bread will permeate your home. And if you happen to have leftovers, 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.
I love bread. I am a self-confessed carbavore! Bread is the greatest and these dobladitas are fantastic!
- 8 cups flour
- ½ cup vegetable margarine (soft), diced
- ½ cup unsalted butter (soft), diced
- 1 tablespoon salt
- 1¾ cup warm water
- 1 tablespoon baking powder
- 1 egg
- Preheat oven to 390 F.
- In the bowl of a stand mixer with the flat beater attached, mix the flour, salt and baking powder.
- Add the vegetable margarine and butter, and knead to incorporate the margarine and butter to the flour.
- Attach the dough hook and knead by incorporating the warm water gradually until a smooth and homogeneous dough is obtained.
- Divide the dough into 30 balls (or 20 to 25 if you prefer them bigger). Cover them with a cloth.
- Roll each ball into a circle 6 inches in diameter.
- Fold it into 4 parts to obtain a triangle shape.
- Place them on a plate lined with parchment paper.
- In a bowl, beat the egg.
- Brush the dobladitas with the beaten egg and poke holes with a fork.
- Bake dobladitas until golden, about 15 to 20 minutes.
- Serve hot.