The marraqueta (a soft bread made with flour, salt, water and yeast, with a crunchy texture) is the most widely consumed bread in Chile. It is, strictly speaking, a se-tenant pair of small rolls, baked with another pair attached, comprising four rolls in total; some confusion can be caused when ordering one marraqueta, as this may be interpreted as either two or four rolls. It is also popular in Bolivia and Peru, but can be found as well in Argentina and Uruguay. It is called pan francés (French bread) in the south of Chile and pan batido (whipped bread) in the Valparaíso Region.
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