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Pão na chapa
Pão na chapa: São Paulo's padaria breakfast of a buttered French roll pressed on a hot griddle
Stand at the counter of any São Paulo padaria at seven in the morning and you will hear the order a hundred times: 'um pão na chapa e um pingado'. A pão francês, the city's crusty little roll, is split, spread generously with salted butter and pressed cut-side down on the griddle until the crumb turns golden, crisp at the edges and soaked with butter, while the crust stays crackly. It comes with a café com leite and nothing else. At home a heavy frying pan and a second pan to press it do the job. The trap is a pan that is too hot, so the butter burns before the bread toasts; use a medium heat. Chef's tip: butter right to the edges and press the roll down firmly with a spatula or small pan, so the whole surface touches the metal and browns evenly.
- Total time
- 8 min
- Difficulty
- easy
- Serves
- 2
Ingredients
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Method
0/4 doneStep 1: Heat a heavy frying pan or flat griddle over a medium heat for 2 minutes.
2 minStep 2: Split 2 crusty white rolls (pão francês) lengthways, leaving them joined at one side, and spread the cut surfaces thickly with 1 oz salted butter right to the edges.
Step 3: Lay the rolls cut-side down in the pan and press them with a spatula or a small heavy pan. Cook for 3–4 minutes, until deep golden and crisp, pressing now and then.
4 minStep 4: Turn and toast the crust for 30 seconds, then serve at once with milky coffee.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 6 g
- Carbs
- 30 g
- Fat
- 16 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pão na chapa take?
- About 8 minutes in total: 2 minutes to prepare and 6 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of salted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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