Galette Grilled On A Wood Fire

By Mike Sonier, Stéphane Abyy & Jean Imbert

Brut Rosé

All you’ll need

Ingredients

1 kg (8 cups) type “00” flour;
22 g (1 and 1/3 tbsp) fine sea salt;
2 g (3/4 tsp) yeast;
700 g (3 cups) water;
1 tbsp olive oil

Instructions

Mix 3 tablespoons of water at 37°C (99°F) with the yeast and set aside for 15 minutes.
Add the flour and salt, then the olive oil. Knead the dough, form a ball, and let rise for one hour.
Fold the dough into quarters, turn, then let rise for another hour. Turn the dough, cut it into balls, then place the balls in small, buttered, airtight containers. Let sit for 3 hours.
Finally, roll out the balls, place them on a grill, and turn them over quickly with tongs.
Let cool and enjoy!

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