A mollete, from muelle ("soft") + -ete (diminutive), 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 ) in an Andalusian breakfast. The most famous are the ones from Antequera, Málaga.
It should not be confused with the Mexican dish of the same name.
See also Mollete de Antequera
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