Patagonian Pebre Skillet Bread: Zesty South American Pull-Apart Loaf

Written by on in Baking, Bread, Bread Recipes, Breads, South American, Vegetarian

Bring the bold flavors of South America to your kitchen with this Patagonian Pebre Skillet Bread! Inspired by the vibrant Chilean salsa, this pull-apart loaf is tender inside, golden on top, and bursting with fresh herbs and a gentle chili kick. Perfect for sharing, dipping, or serving alongside your favorite stews, this bread is a celebration of rustic simplicity and zesty flair.

Top Tip

Let the dough rise until doubled for the fluffiest, most tender pull-apart texture—don’t rush this step!

Ingredients

For the Skillet Bread

  • 3 cups all-purpose flour (plus extra for dusting)
  • 1 cup warm water (about 110°F)
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1 1/2 tsp sugar
  • 1 1/2 tsp salt
  • 2 tbsp olive oil (plus more for greasing)

For the Pebre Topping

  • 2 medium tomatoes, finely diced
  • 1/2 red onion, minced
  • 1/2 cup fresh cilantro, chopped
  • 2 cloves garlic, minced
  • 1 small green chili, deseeded and minced (or 1/2 tsp red pepper flakes)
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1/2 tsp salt

Steps

  1. In a large bowl, combine warm water, sugar, and yeast. Let sit for 5-8 minutes until foamy.
  2. Stir in olive oil and salt. Gradually add flour, mixing until a shaggy dough forms.
  3. Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
  4. Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in size (about 1 hour).
  5. Meanwhile, make the pebre topping: In a bowl, combine tomatoes, onion, cilantro, garlic, chili, olive oil, vinegar, and salt. Stir and let sit for flavors to meld.
  6. Once dough has risen, punch down and divide into 16 equal pieces. Roll each into a ball.
  7. Grease a 10-inch oven-safe skillet or round baking dish with olive oil. Arrange dough balls snugly inside.
  8. Cover and let rise again for 30 minutes. Preheat oven to 400°F (200°C).
  9. Just before baking, spoon half the pebre mixture over the dough balls, pressing gently to adhere.
  10. Bake for 22-25 minutes, until golden and cooked through. Cool slightly, then spoon remaining pebre on top.
  11. Serve warm, pulling apart pieces and enjoying with extra olive oil or your favorite dips.

Nutrition

  • Calories: 260
  • Protein: 6g
  • Net Carbs: 46g
  • Fat: 6g
  • Fiber: 2g

Tips

  • If you like it spicy, add extra chili or a dash of hot sauce to your pebre.
  • This bread is best enjoyed fresh but can be reheated in the oven wrapped in foil.

FAQs

Can I make this bread ahead of time?

Yes! Bake the bread, let it cool, and reheat in a 350°F oven for 10 minutes before serving. Add the fresh pebre topping just before serving.

Cooking for one?

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Is there a gluten-free version?

You can substitute a 1:1 gluten-free all-purpose flour blend, but texture may vary slightly. Check yeast compatibility.

What can I use instead of cilantro?

Flat-leaf parsley or a mix of fresh herbs like basil and mint work well if you’re not a cilantro fan.

Can I use dried yeast instead of active dry yeast?

Instant yeast works fine—just mix it directly with the flour and skip proofing.

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