Where you lucky enough to enjoy last Thanksgiving riverside?

Well here's an outdoor recipe for zangy pita bread that would be a perfect appetizer or gravy soaker courtesy of outdoor culinary genius and Bio Bio Expeditions co-owner, Lars Alvarez-Roos. He suggests coupling the Pancitos with roasted lamb, but we think it would also compliment roasted turkey just fine.

Pancitos Bio Bio:
Ingredients:
2 kgs flour
4 tablespoons baking soda
Half-pound Mozzarella cheese cut into small cubes
3 Aji peppers chopped finely (yellow peppers, hot) remove the seeds
3 dashes of coarse sea salt
3-4 cans of beer

Mix flour, baking soda, Mozzarella cheese, salt, and Aji pepper together. Add cheap beer till a nice moist bread batter consistency develops. Knead into one big mass. Use hands to separate golf ball size balls of dough. Use extra flour to keep dough from sticking to hands. Flatten. Knead into three-inch discs and place onto heated grill over hot coals as if they were hamburger patties. Let rise, and flip once. Make sure they are nice and browned. A little burned is okay. Serve with virgin olive oil that has fresh rosemary leaves.