Khorasan Wheat is a form of wheat that has been around for thousands of years derived from ancient Kemet. The name KAMUT comes from a standard set by Bob and Mack Quinn in the mid-1960’s to ensure the wheat of old was not changed or modified. By using the name KAMUT, Be Still Farms ensures that the Khorasan wheat you are getting is as pure as it was thousands of years ago. This wheat has a full taste that is slightly nutty and buttery, which makes it great for all kinds of pasta, baking, and more! If you cook them, they can create a substitute for breakfast cereal, and you can add fruit, honey, etc. to make a full, tasty breakfast. It has been around this long, so bring it to your home and try this amazing grain for yourself!This product is sold by the poundKamut Tortilla RecipeIngredients1/4 cup coconut oil2 cups Kamut white flour1/2 teaspoon salt (or 1 teaspoon of kosher salt)3/4 cups ice waterInstructionsMeasure out the solid coconut oil and add it to a small dish, transfer to the freezer for 5 minutes.Add the flour and salt to the work bowl of a food processor. Using the steel blade, pulse to combine. Add the cold coconut oil and pulse until mixture resembles coarse crumbs. Add the ice water and process until a cohesive dough forms.Turn dough out onto a lightly floured board and knead until smooth, about 1 minute.Cover the dough with a damp cloth and let rest for 10 minutes.Tear off a portion of parchment paper and place on a workspace. Heat a heavy skillet or griddle, over medium-high heat, cast iron is my choice.While the griddle is heating, divide dough into 8 equal pieces. Dust your work board with flour, flatten each ball into a round disc and roll into an 8-inch round. If you like a thicker tortilla roll to about 6-inches.Place rolled tortilla onto the prepared parchment paper, cover with a light cloth and proceed with the remaining tortillas. Keep the rolled tortillas covered with the cloth until cooked. Do not stack the uncooked tortillas directly on top of each other, parchment paper between them will prevent them from sticking to each other.Place one rolled tortilla on the griddle and cook until bubbles form on the top and the bottom side has lightly browned spots, 15-30 seconds. It may be necessary to adjust the temperature of the griddle. Flip tortilla with a metal spatula and cook until the second side develops light browned spots, 15-30 seconds longer.Transfer tortilla to a plate and cover with dishcloth. Keeping the tortillas covered with a cloth will trap the steam and keep them soft. Repeat with remaining balls of dough. Serve immediately while still warm.