Corn Galette (Corn Harcha)
Ingredients
- 500 gCorn flour
- 1 tspGray sea salt
- 1 tspBaking powder
- 100 mlExtra virgin olive oil
- 200 mlMineral water (lukewarm)
Method
A bright yellow crust, crunchy to the bite, hiding a grainy and melting heart. The scent of roasted corn mingles with the pungency of olive oil.
- 1
In a bowl, mix the corn flour, salt, and baking powder. Pour in the olive oil. Work the mixture with your fingertips so every grain is coated in fat. The texture should resemble wet sand.
- 2
Gradually incorporate the mineral water. Gather the dough without kneading to form a soft ball. If the dough cracks too much, add a splash of water. It should be malleable but not sticky.
- 3
Divide the dough into four portions. Form balls then flatten them on a work surface to obtain disks about 1.5 cm thick. The edges should be clean and even.
- 4
Heat a heavy-bottomed pan dry over medium heat. Place the galettes. Let a crust form for 5 minutes per side. The galette is ready when it is well browned and sounds hollow to the touch.
Frequently asked questions
How do you get this dish right?
- Do not overwork the dough after adding water to maintain the characteristic crumbly texture.
- The pan must be very hot before placing the disks to prevent them from sticking.
- If using very fine flour, slightly reduce the amount of water.
How long does this dish keep?
Keeps for 2 days wrapped in a dry cloth. Reheat in a toaster to restore the crunch.
