Kamut Bread Without Yeast

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How to make a delicious yeast-free bread at home that is well risen.

Ingredients

• 200g of sifted Kamut flour
• 115ml of sparkling water (very cold) or beer or sparkling wine
• 6g of extra virgin olive oil
• 6g of whole salt
• 3g of fava bean flour

Method

Place the flours in a mound, pour the oil and previously salted water into the centre, and work the ingredients until the dough is smooth and homogeneous. Form a loaf about 2 centimetres high and wide, let it rest for 30 minutes, then divide it into pieces of 2-3cm using a sharp knife. Using a rolling pin, stretch them into very thin discs and let them rest on baking paper.

Meanwhile, preheat the oven to maximum, possibly turning on the grill as well, place a sheet of aluminium foil on the tray and wait for it to reach temperature. Starting with the disc that was formed first, one by one, bake them at the highest possible level (taking care that they do not touch the heating elements during rising).

After a few seconds, the disc will start to puff up until it becomes slightly golden, at which point open the oven, flip it over, and wait for the same thing to happen on the opposite side.

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