Ash Bread

Description

Ash Bread - Authentic recipe from Chile. Ready in 35 min. Try it now!

1. 1

   Mix 400 g wheat flour with 1 tsp salt and 50 g lard. Add 200 ml water and knead into a firm dough. Shape into flat, thick rounds.

   ⏱️ approx. 12 min

   💡 Tip: Tortilla de Rescoldo is a traditional Chilean country bread — a simple flatbread, classically baked directly in the hot ash and embers of a fire ('Rescoldo'). Rustic, hearty, with a smoky note. An old, rural bread (Campo).

2. 2

   Shape the rounds firmly and compactly (so they do not fall apart in the ash).

   ⏱️ approx. 12 min

   💡 Tip: Tortilla de Rescoldo is a simple country bread (flour, water, lard, salt) — traditionally baked directly in the hot ash and embers ('Rescoldo') of a burned-down fire. The ash imparts a smoky note and a characteristic crust (the ash is brushed off after baking). Rustic and hearty. Alternatively bake in the oven.

3. 3

   Bake in hot ash/embers (traditional method) or in the oven at 200 °C for 30–40 minutes until fully cooked through with a firm crust. Brush off the ash.

   ⏱️ approx. 12 min

   💡 Tip: Tortilla de Rescoldo is served warm with butter, pebre, cheese, or alongside stews/asado — the rustic Chilean ash bread with a smoky note. Hearty. A traditional rural bread (Campo/campfire).