Crushed kamut sourdough

Today I propose a yummy recipe, instead of the usual excellent pizza, here the wafers made with kamut flour, which I love.

Accompanied by meats, vegetables and cheeses, gourmet dinner becomes simple, all done with redundant sourdough.

Crushed with kamut flour:


Crushed kamut sourdough
Tempo totale
Wafers made with kamut flour and surplus yeast Licola
Ricetta: Brunch
Cucina: Italian
  • 300g flour kamut
  • 100 ml of Licola
  • 20 ml of olive oil
  • 180ml of water
  • 1 teaspoon of salt
  • oregano to taste
  1. Having refreshed your yeast liquid set aside 100ml
  2. Dissolve the yeast in the water
  3. Place the flour in the center and put in the oil water
  4. Mix and add salt towards the end.
  5. Form a smooth and homogeneous mixture.
  6. Let rise until doubled (about 4-5 hours)
  7. Grease a tart pan, smoothing with your fingertips and let rise again for a couple of hours.
  8. Sprinkle with oregano and a few grains of salt.
  9. Bake for 30-35 minutes at 180 ° C

See you byebye