I think it is a safe claim, that Marraquetas are the most popular breads in Chile. Soft and airy to the inside, with a crusty outer. You can spot them by distinctive shape, a shape allowing them be easily divided into four parts. If you have not enjoyed Choripán (name comes from the combination of the names of its ingredients: a grilled chorizo (sausage) and a pan (bread “marraqueta”) you have not been to Chile J

It is easy to make this bread, but set away 2 hours preparation and 25 for the baking.

Ingredients for 8 roles.

  • 500g (4 cups) of all-purpose flour
  • 1 tablespoon yeast
  • 1 teaspoon sugar
  • 3dl. (1 1/4 cups) hand warm water
  • 1 tablespoon extra olive oil
  • 1 teaspoon salt


All though it is true you can use an all-purpose flour, is better flour yielding better-flavoured bread. I would like to point out that organic food has very little to do with quality. It might make the rats healthier but it will have no impact on taste. Look for whole grain flour, which is partly or entirely milled from whole or almost-whole wheat grains. For my bread, I use Weed from Majbøllegård.









Dissolve the yeast and sugar in 1½dl. hand warm water. Let stand 5 minutes, you will see the yeast starting to become active.

I prefer using my Kitchen Aid mixer equipped with the dough hook, to bring the dough. Add the oil and the yeast mixture to the flour and begin to mix slowly, while adding the remaining water. Let your mixer knead the dough until it comes together in a ball, adding a tablespoon or two more water if necessary. Continue to knead for another 10 minutes, until the dough is smooth, elastic, and no longer sticky.

Place dough in an oiled bowl, cover with a towel or plastic wrap, and let rise in a warm place until doubled in size, about 1-2 hours.

Punch dough down and divide into 16 pieces. Roll each piece into a ball, and then let dough rest for 5 minutes.

Take two balls of dough and press them together. Place them onto a baking sheet and flatten them down together so that they resemble an oval.

Repeat with remaining dough, until you have eight double rolls on the baking sheet. Let rolls rise in a warm place for about 30 minutes. Slice top of each roll lengthwise with a sharp knife, across the two rolls. Place the rolls in the (preheat to 200c/400f) degrees oven. I can recommend having an iron skillet in the bottom of the oven, in which you can add water just prior to closing it; this will create the steam needed. Bake rolls for 20 to 15 minutes, until golden and crusty.

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