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Chilean Oregano Bread Recipe
Chilean Oregano Bread Recipe

A popular oregano bread recipe that used to be found on the back of some white flour packages, quick, delicious, and very versatile, perfect to pair with whatever you like.

How to make Oregano Bread?

Preparing oregano bread is a very simple recipe that incorporates dried oregano into the dough, giving it a distinctive and very tasty touch, ideal to accompany sauces.

Nutritional Information

Category: Breads
Cuisine: Chilean
Calories: 300
Preparation: 90 minutes
Cooking: 20 minutes
Servings: 10 breads

Homemade Oregano Bread Recipe


  • 1 kg of wheat flour
  • 550 ml of water
  • 50 g of fresh yeast
  • 50 g of lard
  • 10 g of dried oregano
  • 10 g of salt


  1. In a large bowl, add sifted flour and create a well in the center. Incorporate warm water, crumbled yeast, lard, oregano, and salt. Mix everything with a wooden spoon until integrated.
  2. Transfer to a flat, floured surface and knead for about 10 minutes until the mixture is smooth and soft and doesn’t stick to your hands. Divide the dough into 10 pieces, knead to form balls, and let rest covered with a clean cloth for about 15 minutes.
  3. Shape the bread and arrange them on a baking tray previously greased with lard, leaving enough space between them. Cover with a clean cloth and let rest for about 60 minutes or until they double in size.
  4. Preheat the oven to 200°C (392°F) and bake for about 15 to 20 minutes until they are lightly golden. Remove and cool on a wire rack.
  5. Enjoy the oregano breads warm or cold, ideally freshly made, alone or accompanied by butter, jams, or cold cuts.

Benefits of consuming oregano

Oregano is an aromatic herb that also offers health benefits, as it is an excellent source of antioxidants that can help combat cell damage and inflammation.

Additionally, it has been associated with antimicrobial and anti-inflammatory properties that can contribute to overall well-being.

Did you know?

Oregano is a species native to southwestern Eurasia and the Mediterranean region, used as a seasoning in various preparations and in making herbal teas, both fresh and dried.


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