Whole Wheat Galette Dough

• Whole-wheat flour, ¾ cup (4 oz/125 g)
• Fine yellow cornmeal

In a food processor, pulse the flour, cornmeal, and ½ teaspoon salt. Add the butter and pulse until the butter forms coarse crumbs, about 15 pulses. Add the buttermilk and pulse just until the dough just comes together. Form the dough into an 8-inch (20-cm) disk, wrap it in plastic wrap, and freeze for 10 minutes.