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) in an Andalusian breakfast. The most famous are the ones from Antequera, Málaga.[1]
 | |
| Type | Bread |
|---|---|
| Place of origin |  Spain |
It should not be confused with the Mexican dish of the same name.
See also
editReferences
edit- ^ Malcolm Coxall (22 June 2018). Traditional Baking Recipes of Spain. Cornelio Books. p. 73. ISBN 978-84-945305-5-5.