Semolina Wheat Galettes

A firm and crumbly flatbread with golden, crispy sear marks. The semolina grains offer a distinct crunch before revealing a soft center with nutty butter notes.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 677
• Protein: 15 g
• Carbs: 87 g
• Fat: 28 g

Ingredients

• 500 g Durum wheat semolina ( fine )
• 1 tsp Gray sea salt
• 80 g Minimum butter sweet ( melted )
• 40 ml Sunflower oil
• 200 ml Mineral water ( lukewarm )

Instructions

1. Mix dry ingredients

   In a large bowl, pour the durum wheat semolina and sea salt. Mix by hand to ensure the salt is evenly distributed throughout the grain.

2. Rubbing in the fat

   Add the sunflower oil and melted butter. Rub the semolina between your palms until every grain is shiny and coated in fat. The texture should resemble wet sand.

3. Hydration

   Gradually pour in the mineral water. Gather the dough without over-kneading to avoid developing elasticity. You want a homogenous ball that no longer sticks to the bowl.

4. Shaping

   Divide the dough into two balls. Flatten each ball with your palm to form discs about one centimeter thick. The edges should remain clean without too many cracks.

5. Cooking

   Heat a dry pan. Place the galette and cook over medium heat. When it slides easily and the surface is spotted with brown, flip it. The galette should sound hollow when tapped.

Chef's tips

• Do not knead the dough like bread, otherwise it will become elastic and lose its characteristic crumbly texture.
• If the dough cracks too much while shaping, lightly moisten your hands to smooth the edges.

Storage

Wrap in a clean cloth. Keeps for 24 hours at room temperature. Reheat in a pan or toaster to restore crispness.