These proportions will yield enough dough for one very large galette (11-inch) or two medium ones (9-inch) or, as is the case here, one 10-inch one and a very small one (I didn't measure, just used up all the leftover dough.)
This galette dough is adapted from a recipe I saw in Carla Bartolucci's
excellent book on einkorn. I have used it already with many different kinds of grain and it never disappoints. The einkorn version is marvelous as well.