Great side bread for soups, stews or enjoyed on its own.

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Great side bread for soups, stews or enjoyed on its own.

Kamut Flatbread with Vegan Mozarella

Kamut (Khorasan Flour) Flat Bread with Vegan Cheese

100% Plant Based
Course Side Dish
Servings 4 breads


  • - 200 g wholegrain kamut flour
  • - 6 g of dried yeast
  • - 50 ml lukewarm water
  • - 1 tbsp himalayan salt
  • - 1 tbsp extra virgin olive oil
  • - 100 g vegan mozzarella shredded - can be other vegan cheese you like


  • Method:
    I like using Kamut flour for its rich, nutty flavour and it has much more nutrients than wheat. It is an ancient grain similar to spelt. Kamut for me is more flexible to bake with than spelt.
    Give it a go and see how you like it.
    Let the oven warm up to 200 C
    Mix all the ingredients except the cheese. Knead the bread for 10 minutes.
    Let it rest, covered with cotton cloth for 30-40 minutes, it will grow maybe 10% - with this amount of yeast don’t expect too much growth
    When the dough is ready, roll it flat and thin 1-2 mm.
    Once it’s rolled out, sprinkle the cheese on 1 half and cover the bread with the other half.
    You can divide the dough however you want, for me it yielded 4 rather large bread, you can easily make it 8 smaller ones.
    Cut it the way you like it, and make sure to press the edges with your fingers to seal the breads.
    Place the breads on a baking sheet with a tiny bit of olive oil on it and put it all in the oven, let them get a little brown, bake for 12 minutes or so.
    Depending on your oven, you can also flip them halfway into the baking - if your oven doesn't bake evenly
    Enjoy as a side dish, with soups, stew or just as is
Keyword 100% Plant Based, bread, flatbread, kamut, lovetarian recipes, lovetarian way, vegan cheese, vegan food, vegan recipe, whole food
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About the author NataliaPH

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