ChileanHallulla
Flat round bread
Hallulla: Chile's flat, soft round bread for once
If marraqueta is Santiago's crusty roll, hallulla is its soft, flat partner: a pale round about the size of a saucer, enriched with a little fat and pricked all over, with a fine, tight crumb that is perfect split and toasted with butter or filled with cheese and avocado at once. Bakeries traditionally use lard; this vegetarian version uses vegetable shortening or butter. Many home bakers let the rounds over-prove and get puffy buns; give them a short rise only. Chef's tip: fold and roll the dough several times before cutting, as bakery rollers do, to get the fine, layered crumb.
- Prep
- 120 min
- Cook
- 18 min
- Difficulty
- Medium
- Serves
- 10
- Per serving
- 230 kcal
Ingredients
- 1 ⅛ lb plain flourplus extra for rolling
- 1 tsp sugar
- ⅓ oz salt
- 2 ⅛ oz vegetable shortening or buttersoftened
- 1 cup lukewarm water
Tick what you have; the rest goes in the basket.
Method
0/7 doneStep 1: Mix 1 ⅛ lb plain flour, ¼ oz fast-action dried yeast, 1 tsp sugar and ⅓ oz salt, rub in 2 ⅛ oz vegetable shortening or butter with your fingertips, then add 1 cup lukewarm water and knead into a firm, smooth dough.
10 minStep 2: Cover and rest.
15 minStep 3: Roll the dough into a rectangle about 5 mm thick, fold it in three like a letter and roll again. Repeat the rolling and folding 4 more times; the dough will feel silky and tight.
10 minStep 4: Roll out to 1 cm thick and cut out 10 cm rounds, rerolling the scraps once. Lay on lined trays and prick each all over with a fork.
Step 5: Cover and leave to rise until slightly puffy but still flat.
40 minStep 6: Heat the oven to 400°F (350°F fan) and bake until pale golden on top and lightly browned underneath.
18 minStep 7: Cool under a clean tea towel so the crust stays soft. Split and toast to serve.
KrazyBadal
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