Imprimer la recette

Fennel rye flatbreads

Serves : 8 pancakes
Preparation : 30 minutes
Cooking : 40 minutes
Wait : 1 hour

Ingredients

Instructions

  • Mix the flour with the specified amount of water, and let it rest for one hour at room temperature.
  • Rinse the fennel, remove any outer layers if they are damaged, and cut them into large pieces.
    Peel, core, and thinly slice the onion.
    Steam for 10 minutes starting from the moment steam begins to rise. The vegetables should be tender when done.
  • Once the vegetables are cooked, cut them into small pieces and mix them into the rye flour dough (you can do this while the dough is resting to save time).
  • Season with salt and pepper (taste to make sure they’re well seasoned—it would be a shame if your guests had to add salt to the pancakes after they’re cooked).
    Add two tbsp of olive oil; this will make the pancakes even more moist.
  • Wait until the batter has finished resting; it should have thickened. It should have a thicker consistency than pancake batter. If necessary
    , add just a tiny bit of water if it’s too dry, but don’t overdo it—otherwise your galettes won’t hold their shape!
  • Heat some oil in a skillet, then spoon in fairly thick patties using a tbsp or a crepe ladle.
  • Cook over medium heat for 10 minutes on each side until golden brown.
    Flip the pancakes using a large silicone spatula or slide them onto a plate.
  • Serve these pancakes piping hot, along with a salad.