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    Home / Chilean Kitchen / Pan Amasado

    Pan Amasado

    A rustic, round country bread kneaded by hand — the warm heart of every Chilean table.

    ⏱ 30 minPrep time
    🔥 30 minCook time
    🍽 8Servings
    🏷 Chilean KitchenCategory
    ☆☆☆☆☆No ratings yet
    Pan Amasado

    Pan amasado is the bread of the Chilean countryside: a simple dough of flour, water, salt, and lard, kneaded by hand (amasado means ‘kneaded’) and baked into flat, round loaves. Served warm with pebre, butter, or manjar, it’s the foundation of every Chilean meal.

    Flour, lard, and two hands

    The crust is golden and softly crisp, the crumb dense, chewy, and faintly rich from the lard. Torn apart while still warm and loaded with pebre or manjar, it’s bread at its most honest.

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    Step by stepInstructions

    1. Dissolve the yeast and sugar in the warm water and let stand 10 minutes until foamy.
    2. Mix the flour and salt in a large bowl, add the yeast mixture and the lard, and knead for 10 minutes until the dough is smooth and elastic.
    3. Cover and let rise in a warm spot for 1 hour until doubled.
    4. Punch down, divide the dough into 8 pieces, and shape each into a thick, flat round about 4 inches across.
    5. Place on a parchment-lined baking sheet, cover, and let rise 30 minutes; prick each round a few times with a fork.
    6. Bake at 400°F for 25 to 30 minutes until deep golden and hollow-sounding when tapped; cool 10 minutes and serve warm.

    💡 Chef tips & storage

    The kneading is the whole point — give the dough the full 10 minutes and it will reward you with a silky crumb. Pan amasado is best the day it's baked; day-old slices toast beautifully.

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    Recipe details

    Prep30 min
    Cook30 min
    Servings8
    CategoryChilean Kitchen
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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