Sourdough Arabi Khobz from Kamut flour

 

Kamut, or Khorasan, wheat is an ancient relative of modern bread wheat. A few years ago, I purchased some grain, but only this week got around to milling it and making two different kinds of bread with it. Milled kamut is golden. It feels less silky and more granular than bread wheat.

I was interested in making some Moroccan bread to accompany a lamb tagine we were making and looked for recipes for Khobz. The range of breads called Khobz was astounding. The only thing they seemed to have in common was their roundness. Some were puffed like pita, though most were about an inch or two thick without a pocket. There were recipes with no leavening, recipes with yeast, and a few with sourdough. They could be a few inches in diameter or much larger, have sesame seeds on top, or were brushed with olive oil.

I settled on a variant of this recipe, Sourdough Khobz Arabi, substituting kamut for some of the bread flour (I'll have to measure next time) and experimented with fork-piercings, sesame seeds, olive oil schmears, and plain. 

Check out the puff on this bread.

Here is one with sesame seeds. Delicious.

And the meal. The side is beet hummus with pomegranate molasses.