Kamut and rosemary flatbread, delicious even for me, a native Genoese who loves only our focaccia. But after tasting this, I can alternate. The flatbread is prepared very quickly and does not contain yeast. As for kamut flour, it has become my obsession because I use it in many preparations and it is more digestible than all-purpose flour.
Other recipes
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 6 Minutes
- Portions: baking tray 11×14 inches
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz Kamut® flour
- 1/2 cup water (lukewarm)
- 2 tbsp extra virgin olive oil
- 2 tsp milk
- 1 tsp fine salt
- to taste rosemary
Tools
- Kitchen Scale
- Bowl
- Plastic Wrap
- Baking Tray 11×14 inches
Steps
Preheat the oven to 392 degrees Fahrenheit in static mode. Pour the kamut flour into a bowl, add the chopped rosemary, 1 1/2 tbsp of extra virgin olive oil, salt, lukewarm water, and milk.
Knead well for 5 minutes and place the rather soft dough in a bowl. Let it rest at room temperature for 1 hour, covered with plastic wrap. Grease the baking tray 11×14 inches with oil and spread the dough. With oiled fingertips, pull the flatbread to the edges making a thin layer. Sprinkle with some coarse salt and prick the surface with the tines of a fork. Bake and cook for 15 minutes. Before taking it out, brush with the remaining oil. Let cool and serve the kamut and rosemary flatbread broken into pieces.
