Chilean Dobladitas: A Step-by-Step Guide to Making This Delicious Traditional Bread

Dobladitas, also known as Chilean Turnovers or Little Folds, are a beloved staple in Chilean cuisine. These savory pastries are characterized by their flaky, buttery layers and unique folded shape. They’re perfect for breakfast, a snack, or as an accompaniment to your favorite Chilean dishes. While they might seem intimidating to make, this comprehensive guide will walk you through each step, ensuring you can create these delicious treats in your own kitchen.

What are Dobladitas?

Dobladitas are a type of Chilean bread made from a simple dough of flour, fat (usually shortening or lard), baking powder, and water. The key to their characteristic flakiness lies in the lamination process – repeatedly folding and rolling the dough with fat in between layers, similar to making puff pastry. The name “Dobladitas” comes from the Spanish word “doblar,” meaning “to fold,” referring to the signature folded shape of the bread. The result is a wonderfully layered pastry that is crispy on the outside and tender on the inside.

Ingredients You’ll Need

Before we dive into the recipe, let’s gather all the necessary ingredients. This recipe makes approximately 12-16 dobladitas.

* **All-Purpose Flour:** 4 cups (500g). It’s essential to use all-purpose flour for the right texture. You can substitute with bread flour for a slightly chewier texture, but all-purpose is generally preferred.
* **Shortening or Lard:** 1 cup (200g), chilled. Shortening and lard both contribute to the flakiness of the dobladitas. Shortening is more readily available and gives a neutral flavor, while lard provides a richer, more traditional taste. Make sure it’s very cold for best results. Some people use a combination of both.
* **Baking Powder:** 2 teaspoons (8g). Baking powder helps the dobladitas rise and become light and airy.
* **Salt:** 1 teaspoon (6g). Salt enhances the flavor of the dough.
* **Warm Water:** Approximately 1 cup (240ml). The amount of water may vary depending on the humidity and the type of flour used. Add it gradually until the dough comes together.
* **Egg Wash (Optional):** 1 egg, beaten with 1 tablespoon of milk or water. Egg wash gives the dobladitas a golden-brown color and a shiny finish.

Equipment You’ll Need

* **Large Mixing Bowl:** For mixing the dough.
* **Rolling Pin:** For rolling out the dough.
* **Clean Work Surface:** For rolling and folding the dough (a lightly floured surface is best).
* **Pastry Scraper or Bench Scraper:** Helpful for lifting and folding the dough, but not essential.
* **Baking Sheet:** For baking the dobladitas.
* **Parchment Paper or Silicone Baking Mat:** To line the baking sheet and prevent sticking.
* **Small Bowl:** For the egg wash (if using).
* **Pastry Brush:** For applying the egg wash (if using).

Step-by-Step Instructions

Now, let’s get started with the recipe. Follow these detailed instructions carefully for the best results.

**Step 1: Prepare the Dough**

1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour, baking powder, and salt. This ensures that the baking powder is evenly distributed throughout the flour, leading to a consistent rise.
2. **Cut in the Shortening or Lard:** Add the chilled shortening or lard to the flour mixture. Using a pastry blender or your fingertips, cut the fat into the flour until the mixture resembles coarse crumbs. The goal is to have small pieces of fat coated in flour. This will create the flaky layers in the dobladitas.
3. **Add Water Gradually:** Gradually add the warm water to the flour mixture, mixing with your hands or a wooden spoon until the dough starts to come together. Be careful not to add too much water at once, as the dough should be slightly firm and not sticky. Add water one tablespoon at a time until it forms a shaggy dough.
4. **Knead the Dough Briefly:** Turn the dough out onto a lightly floured surface. Knead it gently for 2-3 minutes, just until it comes together into a smooth ball. Avoid over-kneading, as this will develop the gluten too much and make the dobladitas tough. The dough should be soft and pliable.
5. **Rest the Dough:** Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out and work with. You can even rest it for up to 2 hours. This step is crucial for achieving a tender and flaky texture.

**Step 2: Laminate the Dough (Creating the Layers)**

This is the most important step in making dobladitas. The lamination process creates the distinct layers that make these pastries so delicious.

1. **Roll Out the Dough:** On a lightly floured surface, roll out the dough into a large rectangle, about 1/4 inch thick. The rectangle doesn’t need to be perfectly shaped.
2. **Spread the Shortening/Lard:** If your shortening or lard is too firm to spread easily, you can soften it slightly by leaving it at room temperature for a few minutes, but make sure it doesn’t melt. Evenly spread about 1/3 of the remaining shortening or lard over the entire surface of the dough.
3. **First Fold (Letter Fold):** Fold the dough in thirds, like a letter. First, fold one-third of the dough over the center, and then fold the other third over the top. This creates three layers of dough with two layers of fat in between.
4. **Rotate and Roll Again:** Rotate the dough 90 degrees and roll it out again into a large rectangle, about 1/4 inch thick. Be gentle and try to roll evenly. If the dough starts to stick, lightly flour the surface.
5. **Second Spread and Fold:** Spread another 1/3 of the remaining shortening or lard evenly over the surface of the dough. Repeat the letter fold, folding the dough in thirds.
6. **Rotate and Roll Again:** Rotate the dough 90 degrees again and roll it out into a large rectangle, about 1/4 inch thick.
7. **Final Spread and Fold:** Spread the remaining shortening or lard evenly over the surface of the dough. Repeat the letter fold one last time.
8. **Rest Again:** Wrap the dough in plastic wrap and refrigerate for another 30 minutes. This allows the gluten to relax again and the fat to firm up, which is important for preventing the layers from merging during baking. You can rest it longer if needed. This step is critical.

**Step 3: Shaping the Dobladitas**

Now that the dough is laminated, it’s time to shape the dobladitas.

1. **Roll Out the Dough (Final Roll):** On a lightly floured surface, roll out the dough into a large rectangle, about 1/8 inch thick. This final rolling should be thin but not so thin that the layers disappear. Aim for even thickness.
2. **Cut into Squares or Rectangles:** Using a sharp knife or a pizza cutter, cut the dough into squares or rectangles, about 3-4 inches in size. The size is up to you, but this size is common.
3. **The Signature Fold (Dobladita Shape):** This is where the magic happens! To create the dobladita shape:
* Take one square or rectangle of dough.
* Fold it in half diagonally, creating a triangle.
* Fold the two corners of the triangle towards the center, overlapping slightly. This creates the characteristic folded shape with a slightly rounded top.
* Gently press down on the center to seal the folds.
4. **Place on Baking Sheet:** Place the shaped dobladitas on a baking sheet lined with parchment paper or a silicone baking mat, leaving some space between each one.

**Step 4: Baking the Dobladitas**

Almost there! Now it’s time to bake these beauties.

1. **Preheat Oven:** Preheat your oven to 400°F (200°C).
2. **Egg Wash (Optional):** If desired, brush the tops of the dobladitas with the egg wash. This will give them a golden-brown color and a shiny finish. For a deeper color, you can use a double coat of egg wash.
3. **Bake:** Bake for 15-20 minutes, or until the dobladitas are golden brown and puffed up. Keep an eye on them, as baking times may vary depending on your oven.
4. **Cool:** Remove the baking sheet from the oven and let the dobladitas cool slightly on the baking sheet before transferring them to a wire rack to cool completely. This prevents them from becoming soggy.

Tips for Success

* **Keep the Fat Cold:** This is crucial for creating flaky layers. The colder the shortening or lard, the better. If it gets too warm while you’re working, put the dough back in the refrigerator for a few minutes.
* **Don’t Over-Knead:** Over-kneading develops the gluten too much, resulting in a tough dough. Knead only until the dough comes together into a smooth ball.
* **Resting is Key:** Resting the dough in the refrigerator allows the gluten to relax, making it easier to roll out and work with. It also helps the fat to firm up, preventing the layers from merging during baking.
* **Roll Evenly:** Try to roll the dough out evenly to ensure that the dobladitas bake uniformly.
* **Don’t Overcrowd the Baking Sheet:** Leave enough space between the dobladitas on the baking sheet so that they bake evenly.
* **Experiment with Fillings:** While traditionally served plain, you can experiment with adding savory fillings to your dobladitas. Cheese, ham, or even a touch of spicy pebre would be delicious.
* **Use Quality Ingredients:** The quality of your ingredients will affect the final product. Use good-quality flour, shortening, or lard for the best results.

Serving Suggestions

Dobladitas are incredibly versatile and can be enjoyed in many ways:

* **Breakfast:** Serve them warm with butter, jam, or avocado.
* **Snack:** Enjoy them as a savory snack with a cup of coffee or tea.
* **Side Dish:** Serve them as a side dish with traditional Chilean meals, such as cazuela or empanadas.
* **With Pebre:** Dip them in pebre, a traditional Chilean salsa made with tomatoes, onions, cilantro, and chili peppers.
* **Sandwiches:** Cut them open and fill them with your favorite sandwich fillings, such as ham and cheese or turkey and avocado.

Variations

While the classic dobladita recipe is delicious, there are a few variations you can try:

* **Whole Wheat Dobladitas:** Substitute some of the all-purpose flour with whole wheat flour for a healthier twist.
* **Cheese Dobladitas:** Add grated cheese to the dough for a cheesy flavor. You can also sprinkle cheese on top before baking.
* **Herb Dobladitas:** Add chopped fresh herbs, such as parsley, oregano, or thyme, to the dough for an herbaceous flavor.
* **Spicy Dobladitas:** Add a pinch of chili flakes or a dash of hot sauce to the dough for a spicy kick.
* **Sweet Dobladitas:** While less traditional, you can make sweet dobladitas by adding sugar to the dough and filling them with sweet fillings, such as jam or dulce de leche.

Storing Dobladitas

Dobladitas are best enjoyed fresh, but they can be stored for a few days. Here’s how:

* **Room Temperature:** Store cooled dobladitas in an airtight container at room temperature for up to 2 days. They may lose some of their crispness.
* **Freezer:** For longer storage, freeze the dobladitas in a freezer-safe bag or container for up to 2 months. Thaw them at room temperature before reheating.

Reheating Dobladitas

To reheat dobladitas and restore some of their crispness:

* **Oven:** Preheat your oven to 350°F (175°C). Place the dobladitas on a baking sheet and bake for 5-10 minutes, or until heated through.
* **Toaster Oven:** Reheat the dobladitas in a toaster oven for a few minutes until heated through.
* **Microwave:** While not ideal, you can reheat dobladitas in the microwave for a few seconds. However, they will become soft and not crispy.

Troubleshooting

Here are some common problems you might encounter when making dobladitas and how to fix them:

* **Dough is too dry:** Add a little more water, one tablespoon at a time, until the dough comes together.
* **Dough is too sticky:** Add a little more flour, one tablespoon at a time, until the dough is no longer sticky.
* **Dobladitas are not flaky:** Make sure you are using cold shortening or lard and that you are resting the dough properly between folds. Also, avoid over-kneading the dough.
* **Dobladitas are not rising:** Make sure your baking powder is fresh. If it’s old, it may not be effective.
* **Dobladitas are browning too quickly:** Lower the oven temperature and cover the dobladitas with foil during the last few minutes of baking.

Conclusion

Making Chilean dobladitas at home might seem challenging at first, but with this detailed guide and a little practice, you’ll be able to create these delicious pastries with ease. Enjoy the process of laminating the dough, shaping the dobladitas, and savoring the flaky, buttery goodness. These homemade dobladitas are sure to impress your family and friends, bringing a taste of Chile to your kitchen. So, gather your ingredients, put on your apron, and get ready to bake a batch of these delightful Chilean treats! ¡Buen provecho! (Enjoy your meal!)