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Kay's CHEAT Method Galette

Galette--skillet bread--is a time honored bread around here.  Men and women who can make it are held in very high esteem.  Most people around here have believed that galete or gallete  is a French bread, but after doing some research, I learned that it came to us from the Spanish cooks, who shared their on-top the stove cooking method of flattened biscuits with the French.  Knowing the French, I am sure that they put a little special touch to it!  My mother made great galette. She used a cast iron griddle.  She would often make them for us for breakfast or as a late night treat.  I never developed that "hand-feel" magic touch of knowing when the dough was the perfect texture for galette, so when I happened on this recipe a few years back, I thought I had discovered a map to buried treasure. I use a cast iron low skillet to make mine.  It is great with butter, syrup, honey, jellies, jams and preservers.  I especially enjoy it with fig preserves.


Cheat Method Galette

Preheat oven to 350 degrees.  In large mixing bowl,  put 2 cups of self-rising flour, 3 tablespoons mayo, ¾ cup milk and 1 tablespoon sugar.  Blend with spoon until a little bit more moist than biscuit texture.  In a cast iron skillet on medium heat, heat 2 tablespoons oil.  Press down gallet dough and cook 4-5 minutes until firm. I don't press it out to the edges so it is easier to flip.  Carefully, flip over (but don't panic if it breaks--I just press the pieces together) and cook other side 2-3 minutes and then  finish in oven for 15 minutes.  Comes out perfect every time! If you have any leftovers, wrap tightly in aluminum foil.  

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