Mollete (bread)

Mollete

Type	Bread
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

• Mollete de Antequera

References

1. Malcolm Coxall (22 June 2018). Traditional Baking Recipes of Spain. Cornelio Books. p. 73. ISBN 978-84-945305-5-5.