The GREATEST Peasant Dish of All Time | Spanish Peasant Garlic Bread
This Spanish Peasant Garlic Bread, known as Gachamigas, is possibly the greatest peasant dish of all time. It´s filled with simple & honest flavors, there´s no oven or yeast involved and it´s all done in about 45 minutes. Serve it as a snack or even as a side, next to some grilled fish or a stew.
This recipe dates back all the way to the medieval times. Where peasants would eat this exact dish. As it was made with affordable ingredients and gave you the energy to tackle on a hard days work.
For the oil, I used extra virgin olive oil, which is the typical oil to make this recipe. However, you can use other oils if you like. I also used all-purpose flour, but you can use whole wheat. Just add in a bit more water as whole wheat flour is denser and heavier.
TIPS & TRICKS to Make this Recipe: Once all the ingredients have been added to the pan, make sure to mix and fold the dough every 3 to 4 minutes. This will ensure that all the dough is evenly cooked.
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Watch the Video Below on How to Make this Spanish Peasant Garlic Bread
Spanish Peasant Garlic Bread | Gachamigas
- 1/2 cup extra virgin olive oil 120 ml
- 1 head garlic
- 2 cups all purpose flour 240 grams
- 3 cups water 720 ml
- 1 tsp dried rosemary (optional) 1 gram
- pinch sea salt
Heat a large non-stick fry pan (I used 11 inch / 32.5 cm) with a medium heat and add in the olive oil
Meanwhile, separate the cloves from a head of garlic and cut a slit on each clove, leaving the skins on
Add the cloves of garlic into the pan, mix with the olive oil, after 3 to 4 minutes and they´re lightly browned, remove from the pan and set aside
Add in the flour, mix continuously until all the oil has been absorbed and you end up with a crumbly texture, about 3 minutes, then slowly add in the water while mixing continuously, folding the mixture if you have to
Once all the water has been absorbed by the flour and you end up with a dough, add in the cloves of garlic (skins removed), season generously with sea salt and add in the dried rosemary, fold the mixture so everything is well mixed, continue to fold the dough every 3 to 4 minutes to ensure the dough is evenly cooking
After 25 to 30 minutes and all the dough is cooked through, push down on the dough so it molds to the pan, all in a flat layer, cook for 6 to 7 minutes without mixing, then flip the dough (I placed a plate over the pan and flipped it) and go for another 6 to 7 minutes without mixing
Gently slide the bread into a serving plate and serve, either warm or at room temperature, enjoy!
Get the Spanish Olive Oil I used to make this Recipe
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