Jump to content

Mollete (bread)

Add links
From Wikipedia, the free encyclopedia

This is the current revision of this page, as edited by Srr9810 (talk | contribs) at 17:13, 14 December 2023. The present address (URL) is a permanent link to this version.

(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff)
Mollete
TypeBread
Place of origin Spain

A mollete is a flatbread from the Andalusian region, in southern Spain. It is a soft round white bread, usually served lightly toasted with olive oil and raw garlic or spread with lard (usually in the forms of manteca colorá or zurrapa de lomo [es]) in an Andalusian breakfast. The most famous are the ones from Antequera, Málaga.[1]

Manteca colorá (English: red lard), is lard cooked with pork and paprika and often spread on toasted molletes.

It should not be confused with the Mexican dish of the same name.

See also[edit]

References[edit]

  1. ^ Malcolm Coxall (22 June 2018). Traditional Baking Recipes of Spain. Cornelio Books. p. 73. ISBN 978-84-945305-5-5.
Retrieved from "https://en.wikipedia.org/w/index.php?title=Mollete_(bread)&oldid=1189885923"