Marraqueta, also known as pan batido, pan francés, or pan corriente, is a type of bread that is very popular in Chile. It is a traditional Chilean bread with a unique texture and flavor and is a staple in the Chilean diet.
You must start making them the day before, but the result is fantastic and authentic to Chilean flavors.
Marraqueta’s outer layer is usually golden brown and crispy, providing a satisfying crunch when you bite into it. The inside is soft, fluffy, and slightly chewy (la miga), making it perfect for various uses, such as making sandwiches or enjoying with butter and jam. They are typically elongated and have a characteristic split down the middle, allowing easy separation into two halves. This split is made with a unique technique that helps the bread rise while baking correctly.
Marraquetas are commonly enjoyed for breakfast or as a part of traditional Chilean meals. Pan Batido is often used to make a homey Completo, a popular Chilean hot dog with avocado, mayonnaise, sauerkraut, tomatoes, or Choripán
a famous Chilean sandwich consisting of a grilled chorizo sausage served on crusty bread.
In Chile, bakeries and supermarkets sell freshly made marraquetas daily or frozen par-bake to finish baking at home and enjoy fresh from the oven. Chilean marraquetas are an essential part of the country’s culinary culture, and their unique taste and texture make them mandatory at Once with family and friends.
Marraquetas is an everyday bread not shared with guests but is always on the family table for breakfast, lunch, tea, and dinner.
Marraquetas, Chilean Bread
A fantastic yeasted bread.
- Total Time: 2 hours
- Yield: 6
Ingredients
- 3 1/2 cup all-purpose flour
- 3 1/2 cups bread flour
- 1 teaspoon brown sugar
- 2 2/3 cup cold water
- 1 1/2 teaspoon instant yeast
- 2 1/2 teaspoons salt
- vegetable oil spray
Instructions
- Combine flour, salt, brown sugar, and yeast in the mixer, bread machine, or mixer bowl. Add water and mix until it forms a ball. Dump onto a floured counter and knead vigorously for 10 minutes. Place in a clean bowl, drizzle with vegetable oil, cover the bowl, and let rise for 30 minutes. Knead gently into a ball and rest 90 minutes or more in the bowl until doubled in size.
- Divide the dough into six equal portions and make balls with them. Sprinkle lightly with vegetable oil spray, put them in a large Ziploc bag, and let stand for 30 minutes.
- Prepare two baking sheets, cover them with parchment paper, spray them with vegetable oil, and coat them with semolina or cornmeal.
- To shape the Maraquetas, Make a ball and stretch gently by hand, trying to make an oblong shape. Make a cross with a wooden or metal rod (the handle of a wooden spoon works, for example). Then again, spray them with vegetable oil and place them on the prepared sheet. Put them in a plastic bag and let them grow for 15 minutes. Refrigerate overnight.
- The day after taking it from the refrigerator, it must have grown 50-75% of its original size. Let it stand for 1 hour at room temperature. Remove it from the bag 15 minutes before placing it in the oven.
- Preheat the oven to 475F or 245C with a pizza stone inside. Place an empty pie pan on the oven floor. Add 1 cup of hot water to the pie pan. Place the Marraquetas in the oven over the stone, leaving the parchment paper. Sprinkle the loaves of bread and the oven walls with water slightly. Repeat 2 minutes later. Then, one minute later, reduce the oven temperature to 450F or 230C.
- Bake for 10 minutes. Rotate the pan. Continue baking for 10 minutes or until well browned. Turn off the oven and leave in for 5-10 minutes until they look dark and cannot stand another minute in the oven.
- Remove and let stand on a rack for at least 30 minutes. Eat!
Notes
This recipe is adapted from Peter Reinhart’s baguette published in his book Crust and Crumb.
- Prep Time: 1 hour, 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baked
- Cuisine: Chilean
Pilar, the recipe for Marraqueta is fantastic!!!!
I baked it today …. oh my goodness it tasted just Ethel ones in Santiago.
Thank you for compartir such a fantastic recipe.
I couldn’t go to Chile this year because is COVID….. but today I had onces con té y marraquetas con queso …. just like I do at my sister’s house in Santiago.
I’m so glad, Gloria. Thanks for commenting. I also couldn’t go to Chile this year, so sad.
Do I need to refrigerate overnight can I just let rise again and bake?
You could. It has less flavor, but still good.
Thanks for the translation. I’m in Chile right now and wanted the recipe from a person who bakes.
You are welcome. Good luck.
Oh my goodness! Such a great experience with this recipe! I made this bread for a friend of mine who just moved to the United States from Chile. She always tells me how much she misses the bread. Having visited Chile before, I could understand why! I wanted to give her a taste of home for her birthday. The recipe is involved and takes a long time but I found it extremely fun to make! The instructions explain each step very well and were easy to follow. They turned out amazing! My friends reaction was priceless! She almost fell over when she saw the bread and kept saying, “I can’t believe it! It’s the same!” “Te quedó igual, el mismo sabor! Es increíble te quedo igual”. So thank you for this recipe and providing a little piece of Chilean happiness.
You are an awesome friend and baker. Thank you for telling me the whole story I can relate so much to your friend. I’m happy it was an outstanding success. Cheers to Marraqueta!
I love Chile. After spending 5 months here, I am looking forward to having a resource for all the Chilean foods I can’t get in the US and must make on my own!
Un Abrazo
Absolutely, I learn to cook because how much I miss the traditional food of my country. Abrazos,