🥖 Hallulla (Chilean flat bread)
Hallulla is a flat round Chilean bread, soft inside with a lightly crisp, golden outside. The dough is made from wheat flour, water, yeast, salt and a little fat. It is eaten at breakfast and tea time, split and filled with cheese, ham, avocado or butter.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g wheat flour
- 300 ml warm water
- 7 g dry yeast
- 10 g salt
- 1 tbsp sugar
- 3 tbsp melted lard or butter, plus extra for brushing
Method
- Mix the flour, salt, sugar and yeast, then add the warm water and melted fat and knead 10 minutes until smooth.
- Cover and let rise for 1 hour until doubled.
- Divide into 8 pieces, roll each into a ball and flatten into discs about 1 cm thick; prick with a fork.
- Rest 20 minutes on a baking tray.
- Bake at 220 °C for 15–18 minutes until golden, then brush with a little fat while warm.
How to make it lighter
- Hallulla is about 295 kcal per 100 g, so one roll (80 g) is a moderate portion; fill it with protein rather than butter.
- Try half whole-wheat flour for more fibre, and skip the brushing with fat after baking.
- Fill with avocado, tomato and a slice of turkey or an egg for a balanced breakfast.
History
Hallulla is one of the traditional everyday breads of Chile, found in bakeries across the country alongside marraqueta. It is part of the daily bread habit, with the evening tea known as once. Its flat shape makes it a favourite for sandwiches.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v15. How we count →