The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Glass Bread

Bamboo42's picture

Glass Bread

Hello I am a recent convert to the home baking thing. I figured you would be the people to turn to for help. I was at a restaurant recently and for an appetizer I was served wild garlic pesto with a mysery bread. Sadly I have no picture but it was very thin, crisp (about the texture and breaking point of a thick poppadom) and rather salty. When I asked I was told that it was called "Glass Bread" and made by one of the restaurants suppliers.

I have found no reference to such a bread anywhere. Do you have any ideas what it could be or how to make it? I am desperate.

Bamboo42's picture

p.s It was increadbly brittle and shattered easily, like dry lasagne.

stueyofford's picture

If your question relates to the same product I tried two days ago this is actually called Pan De Cristal and is available in Spain. The company producing it is based in Barcelona and are called Guzman. It is fabulous bread but the recipe seems to be a corporate secret. 

Scharisse's picture

Sounds like you are talking about pan de cristal. They sell it at or if you speak Spanish, there is a really good recipe for it here:

Mini Oven's picture
Mini Oven

or maybe krupuk?


tayjeremy's picture

Um, I think this is what you may have been talking about or... at least very similar. We get it here alot in Brunei (part of South East Asia) because we have quite a lot of Indian food cafes. Its called Roti - Tissu (Tissue Bread... ) so its basically paper thin, rolled into a cone... Snaps when you touch it and crackels like cracker. Its a Super super flat bread i guess. 

My first POST! So if i destroyed the artisan vocabulary please forgive me =P

RobynNZ's picture

I wonder if it was a version of a very thin, dry Lavash cracker? A local artisan here makes a popular product, that is similar to your description:

If you scroll down the page, on the bottom left, the ingredients used are listed. It mentions that these crackers are unleavened, but any lavash cracker recipes I've looked at include yeast....  Anyway it would appear the trick is to roll the dough very thinly and then stretch it over the baking sheet. In order to do this you'll need to rest the dough before rolling and again when rolling if it springs back or starts to tear. Patience required!

Check out the video in this link, around 7 minutes in the pastry chef stretches the dough really thinly over her baking sheet, after first using a sheeter. You could use a pasta machine. The dough formula might be a starting point for you too:

Cheers, Robyn

PaddyL's picture

Possibly?  That's supposed to be paper thin.

LindaIg's picture
SallyBR's picture

plus it is quite common to use as a bread to dip in olive oil, pesto being perfec too

nicodvb's picture
Bamboo42's picture

This is my first time on the site and I am blown away by how helpful everyone has been. Thank you so much. I will try out a few of these and get back to you with the results. Again many thanks.

Bamboo42's picture

After a little experimentation I have approximated the glass bread (or whatever it is called). A simple white flour dough with no yeast fed through a pasta maker with progressively lower settings. Salted and then baked in a hot oven for about 10 mins or until very lightly browned.

I have shot myself in the foot somewhat as our restaurant now wants them for appitizers (about 100 a day) and it is my job.

It does burn easily so care must be taken. It looked a little rustic compared to the perfect triangles I had in the restaurant but a few more attemps and I will get there!

Will post a photo when I have it down.

Thankyou all again and some of the suggestions for what I was looking for may not have been what I was looking for but I now have loads more things to try.



G-man's picture

I don't know about your restaurant, but in the restaurants I've worked in, doing something nobody else can is called job security! Everybody else can be replaced except the guy who does it the way nobody else does.


Congratulations on your success.

heidet's picture

I believe you are talking about pa de vidre and there are several recipes on line; one good oneois posted by casero. It uses cake yeast 12.5 grams, water 300 ml of which 200 is warm and 100 is cold, and 350 g of flor comun, otherwise known to us as AP flour or ooo flour. Most of the spanish recipes try to do it in a thermomix or thermochef (you know those heated food processors that sell from 1900$ to  800$). Its origins are Catalan and is the bread of choice for pa de tomat. 

The recipe is simple but it is time consuming to make and and 90% hydration. So imagine - no kneading and you spoon it into a traditional baguette mold or silicon paper shaped to hold it as one would a baguette. I am right now perfecting a recipe  to do it by hand, as well as by food processor and microwave proofing. ( I do not envision a spare 1900$ in the near future...)

If you cannot get baker's cake yeast, use dried instant and divide by 1/3rd for your results.( saf-instant allows the yeast to be mixed in without further diluting. If you are going to dillute then you will need to adjust the liquid  and i am not sure yet how much it will replicate the orginal bread.

good luck!



Frazestart's picture

The recipe at calls for first making a batter with some of the flour and the water and cooking it over heat until it thickens. This is then followed with more flour additions on the Thermomix, rising, cooling by adding cold water and yogurt and finally the addition of yeast. Quite a complicated process-if you can get the desired result by baking pasta dough, go for it!

Frazestart's picture

The Roca flour company markets a special flour for this bread. There's a recipe for Pan de Cristal  on their website:

See also the Babelfish (weird but more or less understandable) translation at

I couldn't download the spec sheet for the flour. Would this type of bread call for a weak or strong flour?