Galettes are a kind of crispy dry Tunisian cracker that are served as an aperitif a little before sitting down to eat. The galette is usually served alongside bottarga- mullet eggs salted and preserved in wax- a taste of the salads that will come later in the meal, and glasses of anisette (arak, pernod, pastis or any other anise-based drink).
During my work on the dowry book, I discovered the surprising similarity of the galette to the kihil from Ashkenazi cuisine – slightly sweet matzohs that are eaten under similar circumstances.
Ingredients for Tunisian Crackers
- 4½ cups flour sifted
- large pinch Salt
- 1½ cup water lukewarm
- 1 tablespoon fresh yeast
- 2 teaspoons oil
For the Garnish
- 3 tablespoons coarse salt
1. Place flour in a large bowl, sprinkle with a little salt, mix and make a hole in the center. Add yeast and pour water in gradually while kneading. Continue kneading until you get a uniform and flexible dough. Cover the bowl and leave to rise for half an hour.
2. Heat an oven to 338F degrees (170C), and line a baking sheet with parchment paper.
3. Remove the dough from the bowl and roll out on a lightly floured work surface into a .4" (1 cm) thick sheet. Cut out circles of desired size with a glass and transfer to the sheet. Prick the surface of the rounds with a fork and sprinkle with coarse salt.
4. Transfer the sheet to the oven and bake for 20 minutes until the surface of the galettes is golden.