ALBARAKEH Local Whole Durum Wheat (1kg)

The nutty sweetness really comes through in pastries—my scones had a depth they never got with regular flour. Stone-milled texture gives it a slight grit that actually works beautifully for flat bakes.

I tried it for making flatbreads and the nutty sweet flavor really came through, much more so than with regular flour. The stone-ground texture gives the dough a nice rustic feel that works perfectly for homemade bakes.

The stone-milled texture is noticeably coarser than supermarket flour, and it drinks up water fast so I had to adjust my usual recipe. The nutty sweetness really comes through in the crust though, worth the extra fiddling.