Table of Contents

Ingredients

  • 250 g buckwheat flour
  • 2 tablespoons of regular flour
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 whole egg
  • 2 teaspoons of oil
  • 500 ml of water

Steps

  1. In a big bowl, mix the flour (250 g), regular flour (2 tablespoons), salt (1 pinch), pepper (1 pinch), egg (1), and oil (2 teaspoons).
  2. Slowly pour the water (500 ml) while mixing until the dough is homogeneous and flexible.
  3. Let it rest for an hour. Add a little more water if the dough has thickened.
  4. Make sure your pan is very hot before pouring a small amount of dough. Flip over the galette at the halfway point.

Whether you want to eat it sweet or savory, if you plan on serving it hot, I would recommend you slightly undercook it. This way, after adding the filling, you can put it back in the pan and get the perfect result. The galette also retains some moisture and is easier to fold during this last step.