Pan de Agua

Pan de Agua (water bread) is the simple, crusty bread roll that is the daily bread of the Dominican Republic. Made with just flour, water, salt, yeast, and a small amount of sugar, these rolls have a thin, crispy crust and a soft, airy interior with an open crumb structure. They are baked fresh daily in panaderías (bakeries) found in every Dominican neighborhood.

Pan de Agua is the bread that accompanies Dominican breakfast — split open and filled with butter, or used to make sandwiches with salami and cheese. It is also torn into pieces and served alongside dinner, used to soak up bean sauce, and served as a snack smeared with avocado. Despite its simplicity, a fresh, warm pan de agua from a good panadería is one of life's genuine pleasures.

Dominican panaderías bake pan de agua multiple times a day to ensure freshness, and the smell of baking bread wafting from neighborhood bakeries is one of the most evocative scents in Dominican daily life. The bread is sold for just a few pesos per roll, making it accessible to everyone.