250 g whole wheat flour (and a few extra grams for smoothing the dough)
1 tsp salt
Sift the flour and make a well in the center.
Add the salt and knead, gradually adding water. The amount of water depends on the quality and type of flour.
Knead the dough until it is smooth and elastic. Place it in a bowl covered with a cloth and let it rest for two hours.
After this time, flour your hands and divide the dough into eight parts. Shape them into balls.
Form disks about 15 cm in diameter and 3 mm in height.
Sprinkle a heavy-bottomed skillet with flour and heat it. Put a disk of dough in it and cook for 1 minute on each side, then remove from heat. Take the galette and, without burning yourself, pass it over the flames. The dough will puff up and brown in places.
It should be eaten hot, possibly with butter.
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