After a weekend of feasting with new friends, yesterday I was treated to a visit from two old friends. They have been here before. So there was no need for nervous cleaning or shining. It was a very relaxed few hours. And a perfect day to make chapa bread and an omelette for lunch.
Here is BooBoo on the outside chair where Hugo takes his smoko break. Boo is waiting for Hugo to come home.
The rain rained and the temperatures cooled off so I lit the fire and this added to the coziness of their visit. I treated myself to a good sit down on the couch as we caught up.
I was reading Roger Stowell’s blog some time ago and he spoke of making thin omelettes and stacking them one on top of the other with a few bits of interesting things in between. The idea stuck in my head, we gave it a shot and the result was wonderful. I used a swipe of pesto between one layer and chopped late summer tomato into another. The omelette tower was topped with grated parmesan, green onions and fresh coriander from the garden. A perfect light balanced lunch. And when cut into wedges it looked as good as it tasted. (Sorry Roger but I cannot find the actual blog post so the link is to today).
I have eaten so much lately that I felt unable to tackle a full loaf of bread so I made Chapa Bread. From Seven Fires by Francis Mallmann. (The book of Argentinian food that Fede gave me). I make this when I do not want a lot of bread hanging about the house tempting my hips. It is always eaten all up the day it is made. 
One good chapa is a large plate of cast iron on 12 to 15 inch high legs (like a miniature steel table) that is set over an open fire. I am going to make one this winter. It has been years since I welded but I am sure I will remember once I get set up. 
But in the meantime we are cooking over the stove in my kitchen.
Chapa bread.
- 4 cups all purpose flour
- 1 tablespoon coarse salt
- 1 tablespoon active dry yeast (don’t forget to store the package in the freezer after you have opened it)
- 1 tablespoon olive oil
- about 1 1/2 cups warm water.
Mix dry ingredients together. Add oil and warm water. Mix until it forms a satiny ball of dough then knead for about five minutes. Transfer to an oiled bowl, cover with a damp cloth and leave to rise until doubled. (about an hour).
Then gently turn out onto your board and lightly roll into a rectangle about 1/4 inch thick. Cut into 3 inch squares.
Leave on the floured board in a warm spot to rise and double in height again (about 30 minutes).
Cook in batches on your cast iron chapa (or griddle), I have heavy cast iron pans that do the job perfectly. Of course these breads are even better when cooked over an open fire. Something to look forward to next summer.
They will take about 5 minutes for the first side then brown the other side and serve immediately, hot. Split open, butter and devour. 
I hope you have a lovely day.
Your friend on the farm,
celi
The Kitchen's Garden 
77 responses to “Chapa Bread”
Yes that is exactly right cooked on the Chapa! morning tanya.. c
That bread looks yummy. Your omelette stack is something I do with crêpes. It is scrumptious and spectacular to look at – the ‘recipe’ is here: https://vivinfrance.wordpress.com/2011/07/11/doing-an-earlybird/
love,
ViV x
sounds wonderful – my mother made something similar but she called them flap-jacks.. c
Ooer! Flapjacks to me are made with rolled oats, brown sugar and golden syrup, pressed into a rectangular tin and baked for around 10 minutes. We could have some peculiar dishes from the differences in names!
Oats – goodness.. isn’t that funny!
Love the pic of Boo, of course! It’s lovely to have guests are who are really visitors who come for the pleasure of company, and a nice shared meal… and in Boo’s case it seems friends whose return is particularly desirable 🙂
Poor Boo – although he loves me he should have been the Dog of a Boy.. c
Oh same here, Mirrhi adores men, goes all gooey and flirty and coy when she sees her favourite ones…..I wonder if it’s the working dog thing? Although we do both *work* our dogs, men just have a different energy and way of interacting I think.
must be – definitely something going on!! c
I make my own chorizo if FD manages to harvest a wild hog or two. That layered omelette sounds dee lish and the chapa looks lovely! I do miss breads. Our Paleo lifestyle requires baking with nut flours and it’s just plain weird. I miss the texture of real bread. When I come to visit, I’m going to completely fall off the Paleo wagon!! 😀
I try not to eat too much bread now that my Rent a Kid season is coming to a close, so you will be safe..
Nothing like coming into the house from a chilly day to baking bread, or cookies or sauted onions. Autumn was always baking time when I was a kid. I’d come home from school to fresh baked cookies or a cake just waiting for the frosting. Guess I’ll get busy and bake something tomorrow.
Just a little one though- If I have baking in the house I have to EAT it .
So do I. Isn’t that all the fun?
Clever, busy lady.What an interesting life you are leading!!! By the way do you know how to make yoghurt from farm gate milk?
Hi auntie – yes I make yoghurt twice a week! Do you want my recipe?
Welding as one of your talents never even crossed my mind. There must be a very short list of things you haven’t done yet. Boo is keeping Hugo’s seat warm. What a sweet dog, and Hugo must be special to have acquired such a faithful friend. Your omelet sounds beautiful, even without the photo, and the bread is calling my name!
The chapa bread looks delicious. Each time I visit your kitchen I smell delicious smells of baking.
I’m defiantly trying this in the pizza oven when it’s finished!
GG x
Wonderful! I want a pizza oven too this recipe is perfect for that!
They’re so easy to build! Though I’m sure that you have better things to be doing with your time. I accidentally ‘unfollowed’ you a few weeks ago and I’ve missed your blog ever since. You’re very insightful and inspirational. 🙂
GG x
That is such a kind thing to say – thank you.. c
🙂 also, in reply someone’s previous comment about a yoghurt recipe; I would be very interested in that! I’m soon to delve into the yoghurt making world and would love to know how you do it. 🙂 xx
It is deeply simple – https://thekitchensgarden.com/2012/07/01/how-to-make-fresh-homemade-yogurt-and-farmers-cheese/ – this is how I do it!