Ingredients
For the dough:
- 100 ml Water
- 1 teaspoon Sugar
- 0,5 teaspoon Salt
- 100 gram Rye flour
- 100 gram Flour wheat / Flour
- 1 teaspoon Baking powder
- 50 ml Sunflower oil
Instructions
- For the filling, I boiled buckwheat, as indicated on the package. We will need 1 cup with a capacity of 200 ml of ready-boiled buckwheat.
- Cabbage and onion should be finely chopped.
- Pour oil into a saucepan or deep frying pan and heat it up. Spread a clove of garlic, crushed with the flat side of a knife, and fry it for a minute so that it gives off the smell of its oil. It can be deleted and it can be deleted later.
- Then lay out the onion and brown it for a couple of minutes. Next - cabbage. Add a little salt, stir, reduce the heat, cover and simmer until tender. You can fry the cabbage if desired. I don't eat a lot of fried food, so I just stew cabbage. At this stage, I removed the garlic.
- The cabbage is ready and put the boiled buckwheat on it. Stir and cook for another 5 minutes. The cookie filling is ready.
- While the filling was being prepared, I kneaded the cookie dough. Wheat and rye flour were poured into the container, baking powder was added, and combined. Made a hole in the center. Combine warm water, sugar, salt and sunflower oil in a glass with a fork.
- I poured it into the center with a fork and slowly began to gather flour. When it became possible to knead the dough with my hands, I smeared them with sunflower oil a little. Roll the dough into a ball. The dough turns out to be pliable, does not stick to your hands.
- On the board, the ball is flattened by hand. Roll out the dough into a circle D-24 cm, this is the diameter of my pizza with non-stick coating. You can cook galetta on a platter covered with baking paper.
- Put the dough on the mold.
- Generously distribute the filling, leaving the edges ~ 3.5-4 cm.
- Beautifully highlight the edges in this way and lubricate the top of the dough with sunflower oil using a brush. Place in the oven preheated to t-180 C for 25-30 minutes. Focus on your oven. The filling is ready, you just need to knead the dough. Do not dry.
- Galetta is ready! Beautiful and delicious.