Draft:Pain espagnol

Pain espagnol (خبز اسباني) is a traditional bread in Algeria and northern Morocco. It is an old recipe derived from Spanish pan candeal, hence the name. Compared to so-called pain français, it contains less water. The bread is lightly fermented and baked until it adopts its characteristic golden, shiny crust and compact, creamy-white crumb.

Pain espagnol is one of the recipes incorporated into the Algerian national recipe book that has its origin in the pieds-noirs, European Christian immigrants (mainly Spanish and French) who settled in Oran, Algiers and other cities on the Maghreb coast starting in the 19th century. Other recipes de los pieds-noirs españoles include migas, cocas, and karantika.