Khorasan Flat Bread

[disgruntleddog]

DW has discovered that she is mildly gluten intolerant so we've been looking around for alternatives.

Khorasan is an ancient wheat grain originating in the Fertile Crescent. It is a lower yielding grain per acre and very fragile to mould and disease. On paper, this looks like an agriculture disaster, however, because of its frailties, it has not been aggressively cultured and bred for vigor or yield. So its actual structure has changed very little since the beginning of agriculture. It is a very old grain. It may just have slipped under Monsantos radar.

I found this recipe and modified for the Thermy.

200g water
240g Khorasan flour
1/2 teaspoon of salt (non-iodised)
10g of dry yeast.

Put water and salt in the TM, whiz for 2 minutes at 37 degrees, speed 2.
Add remaining ingredients and spin at speed 6 for 10 seconds
Kneed it for 3 minutes.

Let it prove for 1-2 hours.

Pre-heat oven to 180. I used a pizza stone which was preheated at the same time.

Roll out till it's about a centimetre thick, whack on the pizza stone and cook for 25-30 minutes.

Great flavour and not too heavy. Worked for us.


Khorasan flat bread by DisgruntledDog, on Flickr

We made falafels from scratch as well as hummous and a salsa. Everything but the salsa was done in the TMReally great.


Falafals by DisgruntledDog, on Flickr


The Finished Result by DisgruntledDog, on Flickr

[goldfish]

DG - these look amazing. Congratulations! May I ask where you found the grains? Wouldn't be a staple at the supermarket I'm sure!

[disgruntleddog]

There is a new store opened up in Woodend Vic, called Ethic that does all sorts of bulk foods and supplies. I'm going to do a separate post about the store. You go in with your containers, weigh them and then fill them up with grains, herbs, cereals, shampoo, cleaning products etc. They weigh them at the end and subtract the container weight.

[achookwoman]

disgruntleddog,  this all looks great.  And I have just heard about this new shop,   Near us.  Will also check it out.  I Am just so sick of all the packaging that comes with our food stuff.  also the Health Food shop in Kyneton gave me great service today when I wanted just small amount of soyaflour to make some Gluten free bread. 

[disgruntleddog]

Ethic is a fine establishment. When I get some free time in a few weeks I'm going to take some photos and get my wife to do a post about it on her blog. http://pieceofgreen.blogspot.com.au/

Chris

[andiesenji]

In the US, khorasan is labeled Kamut  and has been widely available since 1999 and was available to a limited extent in the previous decade. 

This site tells where and how it was found and DNA studies have shown that it did not originate in Egypt but is more likely a natural hybrid of T. durum and T. polonicum, both grown in the Fertile Crescent in ancient times. 

It is higher in protein, selenium, zinc and magnesium than regular wheat and it loses less nutritional content during processing.
It does contain gluten but is tolerated by people with mild wheat allergies. 

I can buy Kamut locally as the health food store in town carries both bulk and packaged product.  If I am going to be using a lot of it in a short period of time, I order from an online vendor who sells it in 42 pound "super buckets" which have airtight gasket-sealed lids in nitrogen and oxygen absorber packs for storage after the bucked has been opened. 

The cookbook by Maria Speck, Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More   is the one I use most often since I got it a year ago. 
Before that I used several other cookbooks as well as online recipes. 
 

[cookie1]

Ah now I know exactly what it is. I have some kamut left over from a sourdough loaf.

[disgruntleddog]

Thanks for that Andie, quite interesting and I'm going to order that book.


Cheers,
Chris

[cookie1]

Andie, thank you, you are a wealth of information.