The bread was traditionally produced in homes, with local women taking their dough for baking in communal ovens, or by small bakeries.

[1][2] Alentejo is a historical major producer of wheat for Portugal (and previously for Rome, which introduced the crop to the area), and during the period of Arab colonization the bread became well-known throughout the country.

In the 20th century industrial producers started to bread to sell under the name; these often do not use traditional recipes or techniques and contain additional ingredients such as preservatives.

[1] According to Visao, the bread is "the basis of food in Alentejo".

[3] Traditionally the bread contains only wheat flour, yeast or leftover bread dough (which acts as a type of sourdough starter), salt, and water and is baked in a wood-fired oven.