Pan sobao
 Pan sobao | |
| Alternative names | Pan sobado |
|---|---|
| Type | Bread |
| Course | Breakfast, snack |
| Place of origin | Caribbean |
| Region or state | Puerto Rico, Dominican Republic, Venezuela |
| Created by | Traditional |
| Serving temperature | Room temperature |
| Main ingredients | Flour, water, lard, sugar, yeast |
Pan sobao, is a white bread from the Caribbean characterized by the addition of lard, which gives it its distinctive flavor. It is one of the most traditional breads of Puerto Rico and the Dominican Republic, where it is considered a softer variant of pan de agua.[1][2] In Venezuela, pan sobao enjoyed great popularity in the mid-20th century and is now typical in some rural towns.[3]
The name refers to its preparation method: "sobar" the dough means stretching it with a rolling pin into a sheet, then folding it and stretching it again repeatedly, so that the dough becomes softer, more uniform, malleable, and compact. There are also machines called "sobadoras" or "sobadores" that facilitate this process. The technique originates from Spanish pan sobado, which is characterized by a very white and dense crumb.
See also
[edit]- Telera, a traditional Dominican Christmas bread
References
[edit]- ^ Lara, Socorro Velázquez (2016-09-28). Memorias De Abuela Fela. iUniverse. ISBN 978-1-4917-3513-8.
- ^ LLC, DiccionarioLibre. "Diccionario Libre | Definicion: Pan Sobao - Diccionario de Urbanismos". DiccionarioLibre LLC (in Spanish). Retrieved 2024-12-08.
- ^ "Pan sobado - Pandock". web.archive.org. 2021-11-12. Retrieved 2024-12-08.