Bring the vibrant spirit of Patagonia to your table with this Pebre Swirl Flatbread! This soft, chewy bread is rolled with a zesty homemade pebre—Chile’s beloved herb and tomato salsa—creating beautiful spirals of flavor in every slice. Perfect for sharing at dinner or as a snack, this recipe transforms simple flour and water into a show-stopping centerpiece that’s as fun to make as it is to eat.
Top Tip
Let your dough rest fully for the softest texture and best swirl definition—don’t rush the rise!
Ingredients
For the Flatbread Dough
- 3 cups all-purpose flour, plus extra for dusting
- 1 cup warm water
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 teaspoons sugar
- 2 teaspoons instant yeast
For the Pebre Swirl
- 1 large ripe tomato, finely diced
- 1/2 small red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
Steps
- In a large bowl, combine flour, sugar, yeast, and salt. Mix well.
- Add warm water and olive oil. Stir until a shaggy dough forms.
- Knead dough on a floured surface for 8–10 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled in size.
- Meanwhile, prepare the pebre swirl: In a small bowl, combine tomato, red onion, cilantro, olive oil, vinegar, garlic, smoked paprika, salt, and pepper. Mix well and set aside.
- Once dough has risen, punch it down and roll out into a large rectangle (about 1/4 inch thick).
- Spread the pebre mixture evenly over the dough, leaving a 1-inch border around the edges.
- Carefully roll up the dough, jelly-roll style, from the long edge. Pinch the seam to seal.
- Gently coil the roll into a spiral and tuck the end underneath. Place on a parchment-lined baking sheet.
- Cover and let rise again for 30 minutes while you preheat the oven to 400°F (200°C).
- Brush the top with a bit of olive oil. Bake for 25–30 minutes, or until golden brown and cooked through.
- Cool slightly before slicing. Serve warm or at room temperature.
Nutrition
- Calories: 235
- Protein: 6g
- Net Carbs: 41g
- Fat: 5g
- Fiber: 2g
Tips
- For extra flavor, add a sprinkle of crumbled feta or cotija cheese to the pebre before rolling.
- If you don’t have smoked paprika, regular paprika works fine.
- This bread is delicious dipped in extra olive oil or served alongside grilled veggies.
FAQs
Can I make the dough ahead of time?
Yes! You can let the dough rise overnight in the fridge. Just bring it to room temperature before shaping and baking.
Cooking for one?
I wrote a short, practical guide on building simple, low-waste meals for one person — without batch cooking or stress.
What if I don’t have fresh cilantro?
Flat-leaf parsley makes a good substitute, or you can use a mix of parsley and green onions.
Can I freeze this bread?
Absolutely. Slice and wrap tightly, then freeze for up to 2 months. Reheat in a low oven before serving.