Galette From "Max"

Traditional galette en graisse is deep fried.

Ingredients

4 cups flour
1/2 t salt
4 tablespoons oil
Water as needed

Directions

Add enough water to get a bread dough consistency. Mix the ingredients well, and then knead them for about ten minutes (can gather into a ball and throw into bowl, pick up throw into bowl—makes a very smooth dough if you cannot knead because of injury or arthritis). Lightly oil and heat a frying pan. Form the dough into cakes about 1/2 inch thick and dust them lightly with flour. Lay the cakes in the hot frying pan. Shake the pan now and again to keep the galette from sticking. Press down on the cakes with a flipper to flatten them as they cook. When the bottom crust is a golden brown color, turn the cakes. Turn them several more times before they are done, pressing them down each time. When they are cooked, you can spread butter, honey or jam on the galettes. They even taste good plain.

"Max" uses baking powder in her recipe on the website, but this makes a great unleavened bread without the baking powder. The secret is in the kneading or throwing into the bowl--you're looking for a smooth, springy, non-blistered surface.

Le Detachement