gerais

Geraïs is a traditional French dish originating from the Provence region, known for its simplicity and use of local ingredients. The name "gerais" comes from the French word "gerre," which refers to a type of small, round, flat bread. This dish is typically made with a simple batter of flour, water, and sometimes a small amount of oil or butter, baked until golden and crispy. Geraïs are often served as a side dish or accompaniment to other meals, providing a light yet flavorful contrast to richer foods.

The dish is particularly popular in the southern part of France, where it is commonly enjoyed during breakfast or as part of a light lunch. In Provence, geraïs are sometimes flavored with herbs such as thyme or rosemary, or even a pinch of salt, depending on regional preferences. They can also be slightly sweetened with a touch of honey or sugar, especially in some variations found outside of Provence.

Geraïs are versatile and can be prepared in various ways. Some versions are baked in a small, round pan, while others are formed into thin, crispy discs. They are often paired with cheese, such as brie or goat cheese, or with cured meats like prosciutto. In some cases, they are even used as a base for savory fillings, such as herbs, mushrooms, or leftover meats.

While geraïs are not as widely recognized as other French breads like baguettes or croissants, they hold a cherished place in the culinary traditions of Provence. Their ease of preparation and adaptability make them a beloved staple in many households, particularly during casual gatherings or family meals.