Corn Galette (Corn Harcha)

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.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 679
• Protein: 11 g
• Carbs: 102 g
• Fat: 30 g

Ingredients

• 500 g Corn flour
• 1 tsp Gray sea salt
• 1 tsp Baking powder
• 100 ml Extra virgin olive oil
• 200 ml Mineral water ( lukewarm )

Instructions

1. Sand the mixture

   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. Bind the dough

   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. Shape the galettes

   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. Sear in the pan

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days wrapped in a dry cloth. Reheat in a toaster to restore the crunch.