Jamaica: Gratto Bread

Jamaicans love bread, it’s a staple of our diet, and we have several types. Our hardo bread (hard dough) goes with everything from condensed milk to bully beef, and creamy Anchor butter. The soft, buttery coco bread seems even tastier when it’s enveloping a hot and highly spiced patty.

Peg bread does well with a mug of tea; duck bread is a must at Christmas time, and bammy (cassava bread) and gratto bread aren’t complete unless they’re accompanied by fried fish – especially sprat with the gratto.

When my aunt visited us a few Christmases ago, she brought a list of the foods she had to have while she was home. It included otaheiti apples, gratto bread and fried sprat.

Jamaica: Gratto Bread
Freshly baked gratto bread

I hadn’t seen gratto bread in many years and when my aunt mentioned it, I thought immediately of my childhood and my grandmother who would buy gratto from a bread van that passed by her house with breads and other freshly baked goods a few times a week. But I wasn’t sure where I’d find gratto so I checked with my neighbor.

You’ll have to go to a bakery (rather than the supermarket), she said. It took us a few days and a few bakeries before we found one that sold gratto bread. (One of my aunt’s friends brought her otaheiti apples from her garden but we didn’t find sprat until the evening before we drove her to her next destination.)

What’s Gratto Bread?

The word gratto (sometimes gatto), according to the Dictionary of Jamaican English (Cassidy and LePage), is from the French, gateau. I haven’t been able to find out more about the French connection or the origins of this bread, which the dictionary says “is rolled out flat, folded over, then folded again to produce four layers which are then boiled (or usually) baked.” It seems only a few bakeries still make it.

When the gratto finally arrived, it didn’t look familiar and no matter how much I searched my brain, I couldn’t retrieve an image of the one my grandmother used to buy. This was square, the size and shape of a small sheet cake. There were holes on the edges and in the center, likely to vent it while it baked.

It didn’t look familiar to my aunt either. The gratto bread she remembers had a cornmeal filling. Goes to show that even on an island the size of Jamaica, foods can vary between regions. Despite not recognizing the gratto bread, my aunt was so excited to try it, I barely had time to take a photo before she cut a piece off.

It tasted slightly sweet but the texture was similar to the dense, hardo bread that we normally eat. Although it didn’t have the cornmeal filling that she remembered and she didn’t fried sprat to go with it, my aunt enjoyed her gratto bread and I felt very happy that she was able to cross that off her list.

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13 comments on “Jamaica: Gratto Bread

  1. It is interesting how food can be different from region to region. Maybe with this bread it had to do with the availability of ingredients (who knows!). It’s a shame that it’s so difficult to find now. It sounds like tastes are changing with a new generation.
    Nancie recently posted..Egyptian Technology for #FriFotosMy Profile

  2. I’m trying to associate this bread with anything I know about French baking to see why it might be from the french word gateau but I’m not coming up with much! Your picture looks a bit like a giant Petit Beurre, a classic plain biscuit, but I don’t suppose that’s the reason! Especially as this bread dosn’t look like the one from your childhood. Anyway, I’m glad your aunt was happy. You made a lovely effort for her (and a good story for us to read!) I’ve linked up an oldie, but seasonal post today.
    Phoebe recently posted..Silent Sunday – 13 April 2014My Profile

  3. I hadn’t thought of the availability of ingredients, Nancie, but you’re right: that could be it. I’ll ask my aunt next time we talk.
    And yes, tastes are changing.

  4. I couldn’t find the connection either, Phoebe, and I can’t remember how the gratto my grandmother used to buy looks. I’ve heard of another bakery that sells it so next time I’m in the area, I’ll check theirs out.
    Your post is perfect for the season. Thanks for linking up and Happy Easter!

  5. Hahahaha, that’s funny, Michele. I didn’t even think of the Pop-Tart but now that you mention it, that’s what I’ll remember now.
    I have a feeling that was a regional twist on the recipe but I’m glad I found her a tasty substitute.

  6. It’s amazing how we can associate so many memories with food. The bread looks highly tempting for a bite, I wish the traditional tastes wouldn’t have changed over time and region though. Still, I am so glad you managed to capture this for all of us to savor before it was gone!

  7. When i saw your bread, i thought it like a pillow on bed for sleep 🙂 just for fun about the image there. Fat become hot, keep fat for hotty structure, then liker will close to you most of others.. 🙂

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