Native American Galette

Native American Galette

10 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Recipe by  TRIBWAR

“This is a heavy bread common among the Ojibwa/Chippewa of the Turtle Mountain Band of Chippewa.”

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Adjust Servings

Original recipe yields 1 round loaf



  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  2. In a large bowl, stir together flour, salt and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in milk, mixing just until dough holds together. Form dough into a round and place onto prepared baking sheet.
  3. Bake in preheated oven for 30 minutes, or until a butter knife inserted into center of the loaf comes out clean.

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Reviews (10)

Rate This Recipe


My husband is native and loves his "Buffalo Chip" bread. I tested the recipe with shortening sub instead of butter, powder milk sub and original. All three were great! My family loved them. Super easy, quick and tasty bread with beans or a hearty stew. Definately will recommend and stored in the recipe box.



This bread turned out to be quite good and VERY quick and easy. It's especially good served hot with butter. It's fairly dense with a nice crisp crust, similar to a plain Irish soda bread (no currants, etc). I'll definitely be making it again.



Wow! It's great to see a recipe for this! This is wonderful bread to accompany just about any meal. It is best fresh from the oven with fresh raspberry or chokecherry jelly, which my aunt makes as well. We slice it into half inch slices and it makes delicious toast also. My auntie lives in the Turtle Mtns and when she makes gallette, she just keeps putting ingredients together until it looks and feels right-it's great to see exact amounts for those of us who are not master gallette makers like her!

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Amount Per Serving (12 total)

  • Calories
  • 184 cal
  • 9%
  • Fat
  • 2.9 g
  • 5%
  • Carbs
  • 33.4 g
  • 11%
  • Protein
  • 5.3 g
  • 11%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 305 mg
  • 12%

Based on a 2,000 calorie diet



previous recipe:

White Bread I


next recipe:

Navajo Fry Bread II