In a bowl, mix two kinds of flour and a pinch of salt.
In a Cup mix warm water and vegetable oil. In the flour mixture to make a deepening and gradually pouring oil water, knead the dough-smooth, soft, not sticky to the hands.
If when kneading the dough seems liquid-add more wheat flour (I needed another 1 tablespoon), if the dough seems too steep – add a little warm water.
Knead the dough, roll into a ball, wrap in film and leave in the refrigerator for 30 minutes.
Roll out the dough thinly on a sheet of baking paper.
Distribute crushed into a crumb with a rolling pin or blender cookies, leaving 3-3. 5 cm edge free.
On top spread sliced peaches.
Wrap the edges of the galette on top of peaches. Slightly sprinkle water on the edges of the dough and sprinkle with sugar.
Bake in a preheated 190 degree oven for 20-25 minutes until Golden brown.