How to make Pão de Mafra

Why cooks start here

Pão de Mafra is cooked the way Mafra in Estremadura cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way a Portuguese family cook actually puts it on the table.

Pão de Mafra hails from the town of Mafra in the Estremadura region, where locals have been baking it for generations. This rustic bread is a staple in Portuguese households, often gracing the table at breakfast or alongside hearty soups and stews. The simplicity of its ingredients and the traditional methods of preparation make it a beloved classic, reflecting the authentic flavors of the region. The bread is known for its robust, chewy texture and the distinct tang imparted by the wheat sourdough. A generous crust envelops the tender crumb, providing a satisfying contrast in each bite. The subtle saltiness balances the rich, nutty aroma of the strong bread flour, enhanced by the liberal use of good olive oil. Enjoy it warm, torn by hand, as part of any meal.