A friend gifted me with a bag of Kamut® flour. Kamut® is the trademarked brand name for what is commonly known as khorasan
wheat, an ancient relative of modern durum wheat used by the ancient Egyptians which has finally made a comeback in popularity. It is a relative of duram wheat and very high in protein as well as trace ingredients such as magnesium, selenium and zinc. Kamut® has a buttery flavor and the grains can be cooked and eaten just like other grains, for breakfast, in addition to other foods as an extender, as a flavored filling, etc.
Kamut® flour is a little heavier than processed white wheat flour, but much lighter than typical whole wheat flour. Therefore it may be used as a substitute for either flour without a sacrifice in flavor or texture.
My son is visiting and we decided to use Kamut® flour in place of semolina.
Kamut® noodles? Kamoodles!
- Two cups organic kamut flour
- Three eggs
- Up to ¼ cup water as needed
- White flour for shaping
- Measure kamut flour into a large bowl.
- Mix eggs in a measuring cup or bowl until lightly combined.
- Make a well in the center of the flour and pour in eggs.
- Mix until completely combined.
- Form dough into a ball. If dough is too dry, add water a little at a time until dough sticks together enough to form a ball.
- Gently knead the dough a couple of minutes until it is slightly elastic.
- Wrap dough in plastic wrap and let sit for half an hour. If kept longer, refrigerate.
- Divide dough into quarters.
- Following the directions on your noodle machine, feed dough through repeating until it is at its thinnist level, then feed through cutter to make wide noodles.
- Hang noodles until all the dough is processed.
- Boil a large pot of lightly salted water (salt optional).
- When all kamoodles are cut, feed them gently into the boiling water and cook 2 - 3 minutes.
- Drain noodles.
- Serve with butter, or any other way you like to eat noodles.
The chapatis, which are the Indian version of tortillas or fry bread or pita bread, are simple and quick to make. With Kamut® flour they are far more nutritious. Besides, Kamut® chapatis is almost as fun to say as kamoodles!
For 12 chapatis, mix 2 1/3 cups Kamut® flour with a tablespoon of olive oil and up to 1 1/3 cup water until it sticks together. Form it into a dough ball. Allow it to rest for several minutes. Divide dough into twelve equal pieces. Heat a skillet on medium-high heat and add a scant teaspoon of olive oil. On a lightly floured board roll out the Kamut® chapatis to a 10-inch circle. When skillet is hot, transfer rolled-out chapatis to it and cook 3-4 minutes on each side then remove. They should develop slight brown marks from the skillet and may puff just a little.
Keep warm while you finish cooking the rest. Serve with butter, spreads, as a scoop for curry, in place of tortillas for Mexican food, and as a fold-over sandwich. Yum!
I’ve also very successfully substituted one cup of Kamut® flour for one of the two cups of regular flour in my Spiced Pumpkin Scones. Kamut® gave them a little grainier texture that was very appealing without making them heavy. Substituting all the regular flour with Kamut® flour in a yeast bread worked beautifully, too. The loaf isn’t at all heavy as it would be if I substituted whole wheat flour. Very nutty and buttery flavor. So yum!