Mallorcan bread.
Majorcan bread without salt, called pa sense sal, is part of the island’s traditional cuisine. The absence of salt in the recipe has historical reasons behind it: salt was once an expensive product and was taxed, so many families preferred to bake bread without it. This bread is divided into several main categories:
White bread (Pan blanco). Bread made from refined wheat flour, soft, with a neutral taste.
Brown bread (Pan moreno). Bread made from whole grain or coarse flour, with a rich taste, dense structure and a darker crust.
Sheixa wheat bread (Pan xeixa) is made from an ancient local variety of sheixa wheat, which is distinguished by its high quality, soft taste and low gluten content. This bread has a slightly sour taste and goes well with typical Mallorcan products. It highlights the taste of additives without overpowering them with excessive saltiness.
Majorcan bread is traditionally baked in wood-fired ovens, which gives it its special aroma. It stays fresh for several days, remaining tasty and soft. Due to its filling and healthy properties, the bread is often served with olive oil, tomatoes, garlic, cheese, sausages, ham or used to prepare the famous pa amb oli – bread with oil and tomatoes, one of Mallorca’s most popular dishes. Today, this bread is valued not only for its history, but also as a healthy alternative to regular bread, especially for those who follow a low-salt diet.
