A traditional recipe for the Chilean bread: Hallullas.
In Chile, families either buy marraquetas or hallullas as the bread to be enjoyed at home, they are like our tortillas, we have to have them. Hallullas are a lot easier to do at home than marraquetas.
Hallullas are served warm from the oven or toaster, and open to enjoy as a sandwich with butter, ham, and cheese, or as an open sandwich with avocado or butter and jam. This recipe captures the flavor of the Hallulla. Enjoy!
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A delicious yeasted Chilean bread.
- 500 grams all purpose flour
- 275–290 ml of warm water
- 1 packet of yeast (7 grams)
- 1 teaspoon granulated sugar
- 2 teaspoons of fine salt
- 50 grams of vegetable shortening or butter at room temperature
- Mix together the flour, yeast, salt and sugar, star adding water to form a dough. Knead for 5 minutes with the bread machine or mixer or 10 minutes by hand.
- Add the butter, mix until fully incorporated in the dough, knead 10 minutes more with the machine or 20 minutes by hand until the dough is a soft and smooth dough. Let stand covered 10 minutes.
- Extending the dough over a floured counter until it reaches a thickness of 1 cm, folded in half and stretch again, repeat the stretch and fold steps 4 times in total. Sprinkle with flour if necessary.
- Re-roll the dough until it is of 5-7mm thick, cut with a 10cm round cake pan diameter. Place on a greased baking sheet or silicone paper.
- Let rise in a warm place for 1 ½ hour or until double in size.
- Preheat oven to 400F or 200C.
- Bake until very browned, about 16-18 minutes.
- Remove, let cool on a wire rack and eat!
Keywords: hallullas bread, chilean bread