Ancient‑Style Unleavened Bread

Emmer · Barley · Spelt · Olive Oil · Sesame

Ingredients

Dry Ingredients

• ¾ cup whole‑grain emmer flour
• ¾ cup barley flour
• ½ cup spelt flour
• ½ teaspoon salt
• 1–2 tablespoons raw sesame seeds (unhulled preferred)

Wet Ingredients

• 2 tablespoons olive oil
• ~¾ cup water (added gradually)

Method

1. Combine dry ingredients. Mix the emmer, barley, spelt, salt, and sesame seeds in a bowl.
2. Add olive oil. Stir until the flour is lightly coated and crumbly.
3. Add water gradually. Add water a little at a time until a soft, cohesive dough forms.

asdf

Ancient‑Style Unleavened Bread

Emmer · Barley · Spelt · Olive Oil · Sesame

Cooking Method

This bread is traditionally cooked on a hot surface over open fire— such as a stone, griddle, or cast‑iron pan. Stove‑top cooking is preferred for both authenticity and texture.

An oven may be used if needed, but it produces a drier result and is less historically accurate.

Ingredients

Dry Ingredients

• ¾ cup whole‑grain emmer flour
• ¾ cup barley flour
• ½ cup spelt flour
• ½ teaspoon salt
• 1–2 tablespoons raw sesame seeds (unhulled preferred)

Wet Ingredients

• 2 tablespoons olive oil
• ~¾ cup water (added gradually)

Method

1. Combine dry ingredients. Mix the emmer, barley, spelt, salt, and sesame seeds in a bowl.
2. Add olive oil. Stir until the flour is lightly coated.
3. Add water gradually. Add water a little at a time until a soft, cohesive dough forms.
4. Brief knead. Knead gently for 2–3 minutes. Do not overwork the dough.
5. Optional rest. Cover and rest for 10–15 minutes to hydrate the grains.
6. Divide and shape. Divide into 6–8 pieces and flatten into thin rounds (⅛–¼ inch thick).
7. Cook. Cook on a dry cast‑iron skillet over medium heat for 1½–2 minutes per side, until lightly blistered.
8. Serve warm. Tear by hand and eat immediately.

Serving Suggestion

Serve with bitter herbs such as chicory, endive, wild lettuce, or dandelion greens. A light drizzle of olive oil is optional.

Note: This bread is intentionally unleavened—no yeast or chemical leavening. The texture is dense yet tender, designed to accompany bitter herbs rather than overpower them.