The Flatbread with Kamut Flour and Olive Oil, unlike the traditional one, uses only organically controlled foods. Kamut is the name by which the Khorasan wheat variety is known, which is grown in Iran and surrounding areas. I wanted to try it driven by curiosity and attracted by the poetic meaning of its name “soul of the earth,” which comes from the interpretation of ancient hieroglyphics.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 342.10 (Kcal)
- Carbohydrates 62.91 (g) of which sugars 4.66 (g)
- Proteins 11.44 (g)
- Fat 6.40 (g) of which saturated 2.03 (g)of which unsaturated 3.69 (g)
- Fibers 1.83 (g)
- Sodium 222.96 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour (khorasan)
- 3/4 cup milk (organic)
- 2 tbsps olive oil (organic)
- 1/8 tsp baking soda (a pinch)
- 1 pinch fine salt
Tools
- 1 Frying Pan
- 1 Baking Dish
- 1 Teaspoon
- 1 Fork
- 1 Tablespoon
- 1 Work Surface
- 1 Rolling Pin
- 1 Lid 8.5-inch diameter
Steps
Instructions:
Pour the khorasan flour and the pinch of baking soda into a large baking dish, add a generous pinch of salt, and mix.
Now also gradually add the milk to the flour, being careful not to create lumps in the batter.
When the dough starts to become too hard, add the oil and mix until the consistency allows us to move everything to the work surface and continue kneading by hand (properly dusted with flour to avoid sticking).
Knead until you get a nice ball of dough, then divide it into three parts; make 3 smaller balls and flatten them to make something like small pizzas.
Roll them out one by one with a rolling pin.
If we want to give them an almost perfect round shape, we can also use a lid. Personally, I use a steel one, in this case about 8.5 inches in diameter.Once ready, just cook them for about 30 seconds on each side on a hot non-stick pan.
If we don’t want to waste time with tablespoons and teaspoons, alternatively, just weigh each ingredient.
Storage
They can be stored for up to 4/5 days and used when preferred, garnishing them with your favorite foods.
They can be stored for up to 4/5 days and used when preferred, garnishing them with your favorite foods.
Personal Notes
Personal Notes
I used fresh organic milk, but in some areas, it is possible to find zero-mile raw milk. For the oil, I was gifted some bottles, produced in an artisanal and absolutely genuine way (I would say the difference is in the fuller and more “intense” taste of the oil itself).
FAQ (Questions and Answers)
Can freshly made flatbreads be frozen?
Yes, by wrapping them individually in cling film or parchment paper, allowing them to freeze flat.
