conchó

Conchó is a traditional bread that originates from the region of La Mancha in Spain. It is typically made with wheat flour, water, yeast, and salt, and is characterized by its dense texture and slightly chewy crust. The name "conchó" is believed to derive from the Spanish word "concha," meaning shell, likely referring to the bread's rounded shape or sometimes the way it cracks as it bakes, resembling shell fragments.

Historically, conchó was a staple food, often baked in wood-fired ovens, which contributed to its distinctive flavor. It was a versatile bread, consumed on its own, served with meals, or used as a base for various toppings and dishes. The preparation often involved a slow fermentation process, which developed its characteristic aroma and taste.

While the exact recipes can vary slightly from village to village within La Mancha, the core ingredients and baking method remain consistent. Modern variations may include the use of different flours or leavening agents, but the traditional conchó remains a cherished part of the local culinary heritage. It is often enjoyed with local cheeses, cured meats, or olive oil.