From an article in the WSJ (of all places):
Freekeh is the name used for any wheat, usually durum, that's harvested when still green, then fire-threshed to give it a smoky intensity and pliant pop. Perhaps the fastest up-and-comer in the ancient grain crowd, freekeh (pronounced FREE-kah) can be found in warm salads, risottos and pilafs. At Pocantico Hills, N.Y., restaurant Blue Hill at Stone Barns, chef Dan Barber makes whole-grain crackers by puréeing cooked freekeh, spreading it paper-thin and slow baking it for about 2 hours. The result is plainly delicious and shows off the grain's grassy flavor.
I think they lost me with the "grassy flavor", but I'll be interested in hearing how your experimenting works out.
Anybody live near Old Tappan, NJ? Maybe stop by Dino's to check it out.