Pan de cañada is a flatbread native to the Spanish region of Aragon, characterized by its flat, elongated shape with characteristic grooves designed for drizzling with extra virgin olive oil. This bread varies in size and can be sweet or salty.

It has a moist, spongy crumb with an irregular pattern and a thin, slightly crunchy golden crust. The olive oil used acts as a natural preservative, keeping the bread tender for several weeks. Each Aragon town has its own recipe, but common ingredients include wheat flour, water, a bit of yeast, and salt.

For example, a popular recipe is a pan de cañada sandwich stuffed with Aragon lamb. Cañada bread was popular among shepherds, who consumed it during their long journeys along ravines known as "cañadas," which gave the bread its name.