I think it’s safe to say that Marraquetas are the most popular breads in Chile. Soft and airy on the inside with a crisp, crusty exterior, they are easily recognised by their distinctive shape, which allows them to be divided into four pieces. If you have not tried a Choripán, a name that comes from its ingredients, a grilled chorizo sausage and a Marraqueta bread, you have not truly experienced Chile.

Making this bread is straightforward, but you should set aside about two hours for preparation and 25 minutes for baking.

Ingredients for 8 rolls.

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

Although it’s true that you can use all-purpose flour, better flour produces better-tasting bread. I want to stress that organic does not automatically mean higher quality. It might make the rats healthier, but it will not improve the taste. Instead, choose whole-grain flour, milled partly or entirely from whole or nearly whole wheat grains. For my bread, I use Weed from Majbøllegård.

Dissolve the yeast and sugar in 1½ dl of hand-warm water. Let it stand for 5 minutes, until you see the yeast becoming active.

I like to use my KitchenAid mixer with the dough hook to make the dough. Add the oil and yeast mixture to the flour and start mixing slowly while adding the remaining water. Let the mixer knead the dough until it comes together in a ball, adding a tablespoon or two more water if needed. Continue kneading for about 10 minutes until the dough is smooth, elastic, and no longer sticky.

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

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

Take two balls and press them together. Place them on a baking sheet and flatten them so they form an oval. Repeat with the remaining dough until you have eight double rolls on the sheet. Let the rolls rise in a warm place for about 30 minutes.

Slice the top of each roll lengthwise with a sharp knife across both rolls. Preheat the oven to 200°C (400°F). I recommend placing an iron skillet at the bottom of the oven and adding water just before closing the door to create steam. Bake the rolls for 15 to 20 minutes until golden and crusty.