Galetes d'oli

Little bread cookies from Mallorca

My story

Originating in the Inca village in Mallorca, the "galetes d'oli" or "galetes d'Inca" are little oval-shaped crisp bread preparations that are pierced in the middle to ensure even cooking. Traditionally eaten with sobrassada in Mallorca, these small and crunchy delicacies have been used as a bread substitute on long voyages by seafarers due to their ability to last for months when stored in glass jars. In the 1970s, Jaime Domenech began marketing them under the name "Quelitas" through his factory named "Quely" after his admiration for Grace Kelly. Today, they continue to be known as "Quelitas". My father-in-law, a true gentleman who has greatly influenced me, always ate them with sobrasada and in my husband's family, it is a tradition to offer "galetes d'oli" to anyone experiencing stomach aches as they have been known to work wonders.

Ingredients for 4 people

200 ml olive oil

220 ml tepid water

660 grs flour

1 little spoon of salt

30 grs fresh yeast

Recipe   

In order to create a delicious batch of quelitas, start by combining oil, water, salt, and fresh yeast in a bowl, mixing until the yeast is fully dissolved. Slowly incorporate flour into the mixture, kneading the dough until it is well-mixed and smooth. Once the dough is fully combined, cover it with a cotton cloth and let it rest for one hour.

After the dough has rested, place it onto a working surface and work with it for a few minutes. Use a rolling pin to flatten the dough, and then cut it into circular shapes using a small mould or bottle cap. To achieve clean cuts, apply consistent pressure to the circular object, making sure to create an oval shape. Place the pieces onto a tray lined with parchment paper and cover with a cloth once more, allowing the dough to rise for an additional 30 minutes in a warm, draft-free area.

Once the dough has risen, use a skewer stick to create three small holes in each piece, promoting better airflow during the baking process. Preheat your oven to 180 degrees, place the pieces inside, and bake for 25-30 minutes until golden and crispy. It is important to note that reusing any leftover dough to make more quelitas is not recommended, as it may quickly turn rancid.

With these simple steps, you can enjoy a delectable batch of quelitas.