Pan amasado (Chilean homemade kneaded bread) — the flat, fork-pricked bread of Chile
Chilean pan amasado with lard, soft crumb and golden crust: the countryside recipe for 4 rolls, no baker's yeast needed.
Pan amasado requires about 30 minutes of active work: mixing, kneading and shaping. The total time is around 2 hours 30 minutes, including the rises. The keys are vigorous kneading (the dough must be smooth and non-sticky), flat shaping of each disc, and above all the fork pricks across the surface: they let steam escape during baking so the bread stays flat instead of puffing up unevenly.
Ingredients
Instructions
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Activate the dry ingredients
In a large bowl, mix together the flour, baking powder (the leavening agent), salt and optional sugar. Stir well with a fork to distribute the leavening agent evenly: if it stays in lumps, the bread will rise unevenly. Make a well in the centre.
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Incorporate the fat and knead the dough
Add the lard (or butter) in small pieces to the well in the centre of the bowl. Using your fingertips, rub the fat into the flour until the texture resembles coarse sand with no large lumps. Pour in the warm water gradually, mixing first with a spoon then with your hands until all the flour is incorporated. Turn out onto the work surface and knead for 8-10 minutes with purpose: fold, rotate a quarter turn, push away with the heel of your hand and repeat. The dough is ready when it is smooth, elastic and does not stick to the surface. Unlike a yeast dough, this dough is firmer and less extensible.
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First rise
Shape into a ball, cover with a damp cloth or cling film and leave to rest in a warm spot for 45-60 minutes. The dough will not double dramatically the way yeast dough does, but it will relax the gluten and increase slightly in volume: the gluten proteins need that rest so shaping is easier and the finished bread is more tender.
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Shape the pan amasado rolls
Divide the dough into 4 equal portions of about 110 g each. Shape each portion into a ball then flatten with a rolling pin or the palm of your hand into discs about 12-13 cm in diameter and 1.5 cm thick. Pan amasado is flat: if you leave the discs too thick (over 2 cm) the inside will not cook through before the crust browns. Place the discs on a lined baking tray, leaving 3-4 cm between them.
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Second rise
Cover the shaped discs with a dry cloth and leave to rest for 20-25 minutes while you preheat the oven to 200 °C (top and bottom heat, no fan). This second rest relaxes the shaped dough and improves the final texture.
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Bake the pan amasado
Just before sliding the tray into the oven, prick each disc generously with a fork: 6-8 holes distributed across the whole surface, going almost all the way to the base. This step is essential: the holes create escape channels for steam so the bread does not puff up and stays flat and even. Bake in the centre of the oven at 200 °C for 30-35 minutes until the rolls are lightly golden. Do not open the oven in the first 20 minutes.
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Cool on a rack
Remove the rolls from the oven and place on a wire rack so air can circulate underneath. The crust of pan amasado is soft and matt, not crispy like a yeast bread: this is normal. Wait at least 10-15 minutes before cutting. Serve warm or at room temperature, with butter, avocado, jam or fresh cheese.
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Nutrition information
| Calories | 190 kcal |
|---|---|
| Protein | 5 g |
| Carbs | 33 g |
| Sugars | 1 g |
| Fat | 4 g |
| Trans fat | 0 g |
Values per serving (1 of 4).
Frequently asked questions
Why does my pan amasado turn out hard or dense?
The three most common causes are: too much flour in the dough (makes it dry and compact — the dough should be soft and slightly tacky before kneading), insufficient kneading (you need at least 8 energetic minutes to develop the gluten that gives the tender crumb), or an oven that is too hot (above 210 °C the crust browns before the inside is fully cooked). Also check that your baking powder has not expired: old leavening agent will not generate enough gas and the bread will be flat and dense.
Does pan amasado use lard or oil?
The traditional recipe uses vegetable lard (solid vegetable fat), which gives the tender, slightly flaky crumb it is known for. Unsalted butter is a direct substitute with excellent results and a slightly more dairy flavour. Vegetable oil also works (use 60 ml instead of the 80 g of lard), but the crumb will be slightly more compact and without the richness that solid fat provides. For the most traditional flavour: lard; for a softer, more aromatic roll: butter.
Can pan amasado be made on the stovetop instead of in the oven?
Yes. The stovetop version (similar to the rustic 'tortilla de rescoldo' of the Chilean countryside) is cooked in a heavy-bottomed or cast-iron pan over medium-low heat, covered, for about 12-15 minutes per side until golden. The difference from the oven: the stovetop crust is more golden and uneven without the uniform drying of the oven. The stovetop roll is moister inside and tends to be flatter. Use exactly the same dough and shaping, including the fork pricking; only the cooking method changes.
Why is pan amasado pricked with a fork before baking?
The fork pricking is the defining technical feature of pan amasado. Without it, the steam produced inside the dough as it heats up has no way out, so the bread puffs up irregularly, creating a large air cavity inside and distorting the surface. The holes create controlled exit channels: steam escapes evenly, the bread holds its characteristic flat shape and the crumb stays uniform throughout. There is also a decorative effect: the grid of holes is the 'score' of pan amasado. Prick generously and without hesitation, going almost all the way through to the base.
Can I prepare the pan amasado dough the night before?
Yes, and it is a good idea. After the first rise (the ball of dough resting for 45-60 minutes), wrap it tightly in cling film and refrigerate it. The next day, take it out 20-30 minutes before working it so it comes back to room temperature. Slow overnight fermentation in the cold improves the flavour: the starches hydrate better and the bread turns out slightly more aromatic. The rest of the process (shaping the discs, second rest, pricking and baking) is identical. If you leave it more than 18 hours, the dough may develop a very mild tang — this is normal.
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