Bolivian Crusty Bread Rolls (Marraqueta)
Marraqueta Say it: mah-rah-KEH-tah
Marraqueta is Bolivia’s beloved everyday bread roll, with a shatteringly crisp crust and a soft, airy crumb. Bakers shape small oval rolls and press a deep crease down the middle before baking, giving each one its characteristic split top. They are eaten warm at breakfast and with afternoon coffee, often torn open and filled with cheese or butter, or served alongside stews. Made from just flour, water, yeast and salt, marraqueta depends on good kneading and a hot oven for its crackly shell.
Bolivian Crusty Bread Rolls (Marraqueta)
Marraqueta
Pronounced mah-rah-KEH-tah
- Serves
- 4
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
For dusting
Method
Stir the yeast and sugar into 1/2 cup (120 ml) of the lukewarm water in a small bowl. Let stand 5–10 minutes, until the surface is foamy and smells yeasty.
In a large bowl, whisk the 4 cups (500 g) flour and salt. Pour in the yeast mixture and the remaining 1 cup (240 ml) water. Mix with a wooden spoon until a shaggy dough forms.
Turn out onto a lightly floured surface and knead 8–10 minutes, until the dough is smooth, elastic, and springs back when pressed. Add dusting flour only if the dough sticks.
Place the dough in a large clean bowl, cover with a damp cloth, and let rise in a warm place 1–1 1/2 hours, until doubled in size.
Punch down the dough and divide into 8 equal pieces, about 3 oz (85 g) each. Roll each into a tight ball, cover, and rest 10 minutes.
Flatten each ball into an oval about 4 inches (10 cm) long and 2 inches (5 cm) wide. Place on a parchment-lined baking sheet, spacing them 2 inches (5 cm) apart. Press a deep crease lengthwise down the center of each roll with a bench scraper or the back of a knife, without cutting through.
Dust the rolls lightly with the 2 tablespoons (16 g) flour. Cover and let rise 30–40 minutes, until puffy and nearly doubled.
Heat the oven to 450°F (230°C) with a rack in the middle. If you like, put a small pan of hot water on the bottom rack to create steam. Bake the rolls 15–20 minutes, until golden brown and the crust sounds hollow when tapped.
Transfer to a wire rack and cool 10 minutes before eating; the crust will crisp as it cools.
Regional variants
Some bakers add a spoonful of lard or butter for a softer crumb; in Chile, a similar dough is shaped into four joined lobes and baked as marraqueta or pan francés.
Cook's notes
- For a cracklier crust, preheat the baking sheet and slide the shaped rolls onto it; the sudden heat helps the rolls spring.
- Do not skip the deep central crease; it controls where the roll opens and gives marraqueta its split top.
- Cool on a rack so steam escapes and the crust stays crisp.
Serve with
Warm with coffee or api, or split and fill with cheese, butter, or stew.
Make ahead and storage
Best the day baked. Store cooled rolls in a paper bag at room temperature for up to 1 day; reheat at 350°F (175°C) for 5 minutes. Freeze up to 1 month.
