Gachamigas
Spain on a Fork · ♥ 1.5K likes · 17.7K views · 7 min video
Timestamp
Ingredients
Method
Techniques
- 120 ml extra virgin olive oil
Heat a large fry pan over medium heat with the olive oil.
- 1 head garlic
Separate the garlic cloves and cut a slit in each, leaving the skins on, so they cook buttery and do not brown too fast and make the oil bitter.
- 240 g all purpose flour
In the same pan and heat, add the flour and mix continuously about 3 minutes until the oil is absorbed and the mixture is crumbly.
- 720 ml water
Slowly add the water while mixing continuously; as it thickens, fold instead of stirring, until it has a dough-like texture.
- sea salt
- 1 tsp dried rosemary
Peel the garlic cloves and add them over the dough; season generously with sea salt and add the dried rosemary.
Fold the dough over every three to four minutes for 25 to 30 minutes until just cooked through and lightly golden.
Press the dough down to mold to the pan and cook without mixing 6 to 7 minutes for a crust underneath.
Crisping and flipping the bread
Flip onto a plate slightly smaller than the pan, slide back in and cook another 6 to 7 minutes without mixing until golden underneath.