Savory Crackers (Galettes Salées)
User Reviews
5
2 reviews
Excellent
-
Prep Time
45 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
80 crackers
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Cuisine
Moroccan, North African
Savory Crackers (Galettes Salées)
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Galettes salées (savory crackers) are a Jewish recipe from Morocco. They are traditionally garnished with aniseed and sesame seeds.
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Ingredients
- 10 cups flour
- 1 cup vegetable oil
- 1 teaspoon sugar
- 2½ teaspoons salt
- 2 tablespoons active dry yeast
- 1½ teaspoon aniseed
- 4 tablespoons sesame seed golden
- About 2 cups of warm water
Equipment
- Stand mixer
- Pasta machine
Instructions
- Mix the flour, sugar, sesame and aniseed, and yeast in the bowl of your stand mixer. Dig a well in the center and pour in the oil.
- Start the mixer at low speed by slowly incorporating the water until a smooth but firm dough is obtained. It is very important to incorporate the water very gradually because the quantity of water for this recipe varies according to the flour used.
- Once the dough pulls away from the sides of the bowl, incorporate the salt and increase the speed of the mixer. Knead for 5 minutes.
- Cover the dough and let it rise in a warm place for about an hour.
- Punch the dough and knead it again in the stand mixer bowl for 2 minutes.
- Preheat a convection oven to 350F (180˚C).
- Cut the dough into 28 pieces of equal weight (7 doughs will be used for each puff pastry). Stretch each dough piece using the pasta roller to a thickness of about ⅛ inch (3 mm).
- Place each of the 7 laminated dough rectangles on top of each other to form a long thick strip.
- Cut 7 dough pieces from this strip and repeat the laminating operation, then place them on top of each other.
- Finally, cut 7 dough pieces again. Laminate each dough piece with the pasta roller, place on a working surface and cut round or square pieces with a cookie cutter or a serrated wheel.
- Immediately decorate the first galettes to prevent the dough from rising again.
- To decorate, pinch the dough several in a few places using the thumb and index finger and poke at the same time. Use the other hand's index finger to push through the dough and pinch it more easily.
- Bake until lightly browned, about 15 minutes per baking sheet.
- Repeat the laminating process until all the 28 dough pieces are used.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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