Taste the World - Chile - Hallullas

*Official name: Republic of Chile *Motto: "by right or might" *Capital: Santiago *Official Languages: Spanish *Government: unitary presidential constitutional republic *Area: 291,930.4 sq mi *Population: (2015 estimate) 16,341,929  *Currency: Peso (CLP) *Time Zone: CLT and EAST *Drives on the: right *International code: CL (data from Wikipedia)

For Chile, I made Hallullas. Delicious mini pocket breat rolls. They are almost a mix between crackers and rolls. They can be eaten plain or stuffed with your choice of filling. I filled mine with some seasoned ricotta and it was heaven.  




  • 3 cups all purpose flour
  • 2 1/4 teaspoons yeast (1 packet)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 cup warm milk
  • 1/4 - 1/2 cup warm water
  • 1/4 cup lard (or vegetable shortening), softened


1. Dissolve yeast in 1/4 cup warm water.

2. Place flour in the bowl of a standing mixer and stir in salt and sugar, using the dough hook attachment.

 3. Add yeast mixture and 1/2 cup milk and mix with dough hook. Add more water, 1 tablespoon at a time, until dough comes together. Continue to knead until dough is smooth, elastic, and not sticky, about 10 minutes.

 4. Add lard and knead until dough is smooth again.

5. Place dough in a oiled bowl, cover with plastic wrap, and let rest in a warm place until doubled in size.

6. Roll dough out on a floured surface until it's 1-2 centimeters thick. Dust dough with flour and fold in half. Roll out again and repeat folding two more times, letting dough rest at intervals to let the elasticity in the dough relax.


 7. When dough is all rolled out for the last time to 1-2 centimeters thickness, let it rest for 5 minutes. Use biscuit cutters or cut circles of dough and place them on a greased cookie sheet. Use the tines of a fork to make two rows of decorative indentations across the top of the dough.


8. Preheat oven to 400 degrees. Cover rolls loosely and let rise until doubled in in height, about 30 minutes.

 9. Bake hallullas until golden brown and puffy, about 20-25 minutes. Remove and cool slightly before serving.


*The Hallullas can open easily down the middle making a pocket bread. I made a tasty filling by mixing some ricotta cheese with lemon juice and salt and pepper to taste. Even my 12 year old, picky eater brother loved them.