Name: Quick Pebre Chilean Flatbreads
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 6
Cuisine: Chilean
Ingredients: 2 1/2 cups all-purpose flour; 2 teaspoons active dry yeast; 1 teaspoon salt; 1 cup warm water (about 110°F); 2 tablespoons vegetable oil or olive oil plus extra for pan; 4 medium ripe tomatoes finely chopped; 1 medium white or yellow onion finely diced; 1 bunch fresh cilantro leaves and tender stems finely chopped; 2 garlic cloves minced; 1-2 mild green chilies such as jalapeno or serrano seeded and finely chopped (adjust for heat preference); 3 tablespoons red wine vinegar or fresh lime juice; 1/4 cup olive oil or neutral oil; 1/2 teaspoon salt for pebre or to taste

Description

These soft yeast-raised flatbreads topped with zesty pebre salsa deliver bright tomato onion cilantro and mild chili flavors through pan-frying in under 30 minutes total. The dough uses only flour yeast water salt and oil for a pillowy base that crisps beautifully. Special for its authentic Chilean street-food vibe with minimal ingredients and no rising wait.

Cultural Background

Pebre is a traditional Chilean salsa dating back centuries and commonly served with fresh breads at meals or street stalls throughout Chile. It draws from Spanish colonial influences combined with indigenous ingredients like aji peppers and abundant fresh herbs. Flatbreads or country-style breads such as pan amasado have long been paired with pebre in everyday Chilean home cooking and markets for their simple hearty appeal.

Recipe Info

PREP TIME: 15 minutes
COOK TIME: 12 minutes
TOTAL TIME: 27 minutes
SERVINGS: 6
DIFFICULTY: Easy

Ingredients

2 1/2 cups all-purpose flour
2 teaspoons active dry yeast
1 teaspoon salt
1 cup warm water (about 110°F)
2 tablespoons vegetable oil or olive oil plus extra for pan
4 medium ripe tomatoes finely chopped
1 medium white or yellow onion finely diced
1 bunch fresh cilantro leaves and tender stems finely chopped
2 garlic cloves minced
1-2 mild green chilies such as jalapeno or serrano seeded and finely chopped (adjust for heat preference)
3 tablespoons red wine vinegar or fresh lime juice
1/4 cup olive oil or neutral oil
1/2 teaspoon salt for pebre or to taste

Instructions

In a large mixing bowl combine the all-purpose flour active dry yeast and 1 teaspoon salt. Add the warm water and 2 tablespoons oil then stir with a wooden spoon or hands until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead gently for 2-3 minutes until smooth and elastic adding minimal extra flour if needed. Cover the bowl with a clean kitchen towel and let the dough rest for 10 minutes.
While the dough rests prepare the pebre salsa by combining the chopped tomatoes diced onion chopped cilantro minced garlic chopped chilies red wine vinegar or lime juice 1/4 cup oil and 1/2 teaspoon salt in a medium bowl. Stir well and set aside at room temperature.
Divide the rested dough into 6 equal portions and shape each into a ball. On a lightly floured surface roll each ball into a thin round about 6-7 inches in diameter and 1/8 inch thick.
Heat a large skillet or cast-iron pan over medium-high heat and lightly brush with oil. Cook each flatbread one at a time for 1-2 minutes per side until golden brown spots appear and the surface puffs slightly. Keep cooked flatbreads warm under a towel.
To serve place each warm flatbread on a plate and generously spoon the fresh pebre salsa over the top. Serve immediately while the flatbreads are hot and crisp.

Tips

- Use the warmest water possible without exceeding 110°F to activate the yeast quickly without killing it.
- Do not skip the 10-minute rest as it allows gluten to relax for easier rolling and better texture.
- For milder pebre remove all chili seeds and membranes or substitute with a pinch of sweet paprika.

Nutrition

Calories: 280
Protein: 6g
Carbs: 42g
Fat: 10g