The Master Fluid-Clean-Fat Pastry Mixes
This traditional, shortening-free pastry uses a manual turning cycle in your Bear Dough Maker to protect the fragile Ancient Healthy Gluten Structures.
Modern Wheat is Not Healthy due to Drastic Hybridising, which has Radically Altered the Gluten in it.
That’s why many people have a problem with Modern Wheat Gluten.
Some Coeliacs can handle Gluten from these Ancient Grains, but not everyone.
The Healthy Wholemeal Arabic Type Pastry
Many Arabic people are highly Skilled in Baking
like the French are with Fabulous Crepes
The Ingredients:
- 500g Total Flour (Use 100% Wholemeal Spelt Flour, or a 50/50 mix of Khorasan and Heritage Wheat)
- 240g Warm Filtered Water
- 80g Clean Fat (Choose either Cold-Pressed Olive Oil, Macadamia Oil, or Melted Ghee)
- 10g Celtic Sea Salt or Himalayan Pink Salt
The Bear Dough Maker Steps:
- Assemble: Pour the warm filtered water, your chosen clean oil or ghee, and the salt directly into the Stainless Steel Bear bowl. Pour the 500g of ancient flour on top.
- The Mix: Press the Knead button, adjust the timer down to only 3 minutes, and press Start. Let it spin just until it brings the ingredients into a smooth, soft dough ball.
- The 30-Minute Autolyse Rest: Leave the dough ball completely inside the machine with the lid closed for 30 minutes. Do not skip this. This resting window allows the ancient flour fibres to fully absorb the liquid, relaxing the dough naturally so it can be rolled easily without snapping.
Please Note, this Arabic type Pastry is meant to be Unleavened (no yeast etc)
and it's Easy to Work with.
I've tasted a Genuine Authentic Spicy Vegetarian Pasty made this way years ago.
It was Delicious, I Loved it. I never forgot that Pasty to this day!
"Greetings to Kinana, Claudia and Diana"