Hallulla

Small round flat bread from Chile, with a soft crumb and golden crust. It accompanies everyday meals, especially breakfast and the afternoon 'once', with butter or jam.

45 min
4 servings
Advanced
Budget-friendly
🇨🇱 Chile

Made it? Rate this recipe

Save to favorites Add to my shopping list

Ingredients

Optional extras

1 tbsp Butter and jam to serve

Nutrition facts

501 kcal per serving

Protein: 17.3 g
Carbohydrates: 85.9 g
of which sugars: 3.3 g
Fat: 8.1 g
Fiber: 4.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

In a bowl, mix the flour and salt. In another bowl, dissolve the yeast and sugar in the lukewarm water, then add the oil.
Pour the liquid over the flour and knead 10 minutes until smooth and elastic, no longer sticky to your fingers.
Cover and let rise 1 hour in a warm place, until doubled in volume.
Gently deflate the dough, divide it into 8 equal balls and shape each into a disc about 1 cm thick. Press the center flat with your palm.
Place the breads on a baking sheet lined with parchment, cover and let rise 20 minutes.
Lightly brush the tops with milk if using, then bake at 230 °C for 12 to 15 minutes, until well golden.
Let cool on a rack. Hallullas are best the same day, split in half and spread.

Variations and tips

Whole-wheat version. Replace 100 g of white flour with whole-wheat flour for a more rustic, flavorful bread.

Without yeast. Replace the yeast with 1 teaspoon baking soda and 1 tablespoon cider vinegar added to the dough: the breads will be flatter and more tender.