Khorasan wheat can be a bit too chewy for some, even when cooked. When sprouted though, it is very tender and easy to digest. It tastes wonderful in this flatbread and makes the bread extra moist.
Make 8 (6″) pieces of flatbread.
- 1 c sprouted Kamut wheat berries**
- 2 c all purpose flour
- 1 Tbsp baking powder
- 1/2 tsp sea salt
- 2 Tbsp olive oil
- 1/2 c soy, dairy, or nut milk
- Follow directions below for sprouting Kamut berries. Measure out roughly one cup of sprouts with their seeds. Place in food processor/chopper and process about one minute, or until fine.
- Place sprouts in medium bowl and add remaining ingredients. Stir with wooden spoon until a dough forms.
- Turn dough out on floured surface and knead a minute or so, adding a bit more flour (or milk) as needed to make a pliable dough.
- Divide dough into 8 even balls. Place one ball on a lightly floured surface. Lightly flour the top and then roll it into a roughly 6-inch disk. Repeat with all dough balls.
- Heat a dry griddle or heavy skillet on medium. Cook each of the bread disks about two minutes on the first side, or until little browned spots appear. Then cook the second side about a minute or two, or again until browned lightly. Transfer to a cooling rack.
- Place all cooked and cooled breads on a platter and serve. Store unused bread in a sealed bread box or on a covered cake stand.
**To sprout Kamut berries, place 1/2 cup of the washed berries in a quart canning jar. Cover with water; drain. Cap the lid with cheesecloth fastened with a rubberband. Allow jar to rest on its side in a warm place for a day. Remove cap, rinse and drain again. Replace cap and again allow to rest a day. Repeat two more times, or until 1-2 inch sprouts form. Measure out one cup and proceed with recipe.