Chilean breads

A sopaipilla, sopapilla, sopaipa, or cachanga is a kind of fried pastry and a type of quick bread served in several regions with Spanish heritage in the Americas. The word sopaipilla is the diminutive of sopaipa, a word that entered Spanish from the Mozarabic language of Al-Andalus. The original Mozarabic word was used to mean bread soaked in oil. The word is derived in turn from the Germanic word , which meant bread soaked in liquid.

A marraqueta (also known by other names) is a bread roll made with wheat flour, salt, water and yeast.

Hallulla (; ) is a popular bread in Chile and Bolivia. The hallulla is a flat round bread baked with vegetable (but sometimes also animal) shortening and is used for several traditional sandwiches.

type of flatbread