Semolina Wheat Galettes
Ingredients
- 500 gDurum wheat semolina (fine)
- 1 tspGray sea salt
- 80 gUnsalted butter (melted)
- 40 mlSunflower oil
- 200 mlMineral water (lukewarm)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Wrap in a clean cloth. Keeps for 24 hours at room temperature. Reheat in a pan or toaster to restore crispness.
