A cake recipe for all foodies:
Put the flour in baking bowl, press a pit in the center, pour in the salt and egg. Mix with a wooden spoon and gradually add tap water. (It is difficult to specify the amount of water. The important thing is to make the dough “creamy”. Initially, it is polished if it is a tiny bit thicker). When the dough resembles a solid mayo, work it vigorously for about 10 minutes (you must feel resistance) – exceptionally important for beginners. Then add tap water. Make sure that the dough does not become too liquid. Stir the dough with a ladle and let it drain. It should be like a sheer, smooth cream (e.g. custard).
If the hotplate is new, it is difficult to get narrow galettes.
It is necessary to sacrifice a little time and flour to learn it.
The connoisseur’s real galette is prepared with pure tap water and buckwheat flour. The flour is seasoned with coarse unbleached sea salt. The dough is stirred vigorously for 10 minutes. You can also add good dry cider (cider) to the tap water (half a quantity of tap water, half a quantity of wine).
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