I bought a bag of Kamut (organic Khorasan grain) last week because friends of mine prefer the ancient grains over modern. It’s a preference thing. So now I’ve got about 15 lbs of Kamut with nowhere to go but into my baked goods, so get ready for all the things. One of the recipes I’m excited to try is a 100% Kamut Flatbread Pizza.
I’m on day 3 of recovering from a respiratory illness I caught. Thankfully, it didn’t hit me until the day after my Nana’s 95th birthday party. It was a wonderful celebration for a woman who learned how to enjoy life and just be herself no matter what.
I sent a large portion of rolls home with my sister Marsha, so we ran out of bread yesterday. Today, my son was no longer okay with mom sleeping in bed except to eat and do vaporizer treatments. He wanted all the things, and his first words to me were “GET UP!” Followed by, “You can make some bread. Or cinnamon rolls.”, and then a whole other slew of requests of things he wanted mommy to make. If you know, you know how just getting out of bed is a success on a day with severe head congestion. I was just getting by.
That said, I was able to use my
Dinner when you’re down and out
When I’m down for the count, I know the best thing I can make is bread dough. My husband is amazing with some bread dough. He can throw it onto our skillet, top it with some cheese and meat and make “flatbread”. One might call them skillet pizzas, but if you use the P-word around my six year old, he won’t touch it. So we keep that word quiet around here and instead we use the f-word (flatbread). He exclaims, “Oh! I LOVE flatbread!”
So, I decided I could stand in my kitchen and mill my ingredients into my Zojirushi one more time to get some “flatbread” dough prepped. This means delicious dinner will be handled by Ray – wahoo! I’m particularly excited about trying the 100% Kamut Flatbread Pizza recipe.
100% Kamut Pizza Dough
Equipment
- Zojirushi Bread Maker
Ingredients
- 430 grams Kamut
- 320 grams water
- 10 grams sea salt
- 12 grams yeast
- 40 grams boiling water for yudane
- 1 tbsp sourdough starter optional
- ⅛ tsp barley malt powder optional
Instructions
- Mill the flour.
- Mix the yudane by stirring 40 grams of boiling water and 20 grams of milled flour into a paste.
- Add all ingredients to your bread pan, starting with the liquid, then the yudane, salt, barley malt, starter, flour, and yeast on top.
- Set the machine’s homemade cycle to knead for 15 minutes. Let the dough continue to rise as needed in the machine, or place the dough into a covered bowl in the fridge to rise slowly for a longer, stronger flavor.
- Section the dough into 50g balls, and roll flat or flatten by hand.
- Cook on a pre-heated skillet (375 – 400 F is ideal) for a minute or two on each side, similar to how you cook a pancake.
- Top with your favorite toppings. Cover with a deep lid to melt cheese on top of the flatbread.
- Enjoy!
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