Chilean Dobladitas

Chilean Dobladitas

Barbara P. 1

"This is a great recipe for a Chilean bread. They are so easy, ready in a few minutes, and taste heavenly. They are best when they are warm, right from the oven or toasted the next day, with some butter, jelly, or even some guacamole."
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40 m servings 477 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 28.2 g
  • 43%
  • Carbs:
  • 48.7g
  • 16%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 614 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  2. Stir together the flour, salt, baking powder, milk, and 1 cup of melted butter. When the dough begins to pull together, turn it out onto a lightly floured surface; knead until smooth and elastic.
  3. Roll out the dough to 1/8 inch thickness and cut into 8-inch circles. Brush the circles with the remaining melted butter. Fold each circle in half and then in half again, into triangles; press firmly to seal the layers. Place the rolls on the prepared baking sheet.
  4. Bake in the preheated oven until golden brown, about 15 minutes. Serve warm.



Great recipe, a little hard to knead, but you can add more milk or put the dough in the microwave a few seconds and will be much easier to work. My family loved them. Thanks

Absolutely delicious! My husband is Chilean and he thinks these are better than the ones back home! I use 2/3 of a cup of 2% milk and it helps make the dough a little easier to work with. Also, ...

Pretty close to the real thing. My husband is Chilean and this is his favorite type of pancito, the one he misses the most now living in the U.S. He was really happy with these! They didn't ...

My family, especially my mother loved this recipe. Very good to serve with salsa. Muchas gracias, Barbara!

I'm Chilean, and I can tell you that this dobladitas are the best that I have ever tasted. Thank you!

i made these for my Spanish class as extra credit. most if not all enjoyed them and dove in for seconds. i was surprised to see how good they were despite the little amount of ingredients. i wou...

Omg! I love this recipe. I'm from Chile and it tastes just like the ones out in illapel and viña except we call them pañuelos. Thank you so much it was fast and easy so good with palta ( smashe...

Dough is much easier to knead if you use the full cup of melted butter and between 1/2 and 2/3 cup of milk. Really easy to make and tastes awesome.