Bread is arguably the most important ingredient at any Argentine table and this, of course, extends to the asado, as bread makes the perfect utensil for mopping up all the juices!






Skill level

Average: 3.8 (2 votes)


  • 2 tsp dried yeast granules
  • 525 g (1 lb 3 oz) 00 flour, plus extra for dusting
  • 1 tsp sea salt, plus extra for sprinkling
  • 1 tsp sugar
  • 1 tbsp olive oil, plus extra for greasing
  • 375 ml (12½ fl oz/1½ cups) warm water
  • dried oregano, for sprinkling

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Rising time: 1 hour + 1 Hour

  1. Combine the yeast, flour, salt and sugar in the bowl of a stand mixer fitted with the dough hook attachment. Make a well in the centre, then pour in the olive oil and warm water. Knead for 10 minutes, until smooth and elastic. Transfer the dough to a clean, lightly oiled bowl, cover with a clean tea towel and leave in a warm, draught-free spot for 1 hour, until risen.
  2. Tip the dough onto a well-floured work surface. Use your hands to form the dough into a rectangle measuring approximately 40 cm x 25 cm (16 in x 10 in). Use a sharp knife to trim the edges, then cut the dough into eight equal-sized rectangles. Cover with a clean tea towel and leave for 1 hour, until risen and doubled in size
  3. Preheat a barbecue hotplate to medium–low. Place the dough rectangles directly on the hotplate and cook for about 5 minutes (as the dough is quite dense, you may need to adjust the heat to avoid them cooking too quickly on the outside). Turn the bread over and sprinkle with salt and oregano. Cook for a further 5 minutes, or until golden and the bread makes a hollow sound when tapped.
  4. Serve warm, or allow to cool before slicing in half and filling with your ingredients of choice.


Recipe from The Food of Argentina by Ross Dobson and Rachel Tolosa Paz, Smith Street Books, RRP $44.99