Ancient-Style Unleavened Bread
Emmer · Barley · Spelt · Olive Oil · Sesame
Ancient-Style Unleavened Bread
A simple biblical-era flatbread of emmer, barley, and spelt flours with sesame and olive oil—no leavening, cooked on cast iron until lightly blistered.
Ingredients
Dry
Wet
Equipment
- Cast-iron skillet or griddle
Method
- Combine the dry ingredients: mix the emmer, barley, spelt, salt, and sesame seeds in a bowl.
- Add the olive oil and stir until the flour is lightly coated and crumbly.
- Add water gradually, a little at a time, until a soft, cohesive dough forms.
- Knead gently for —do not overwork the dough.
- Optional: cover and rest to hydrate the grains.
- Divide into 6–8 pieces and flatten into thin rounds (⅛–¼ inch thick).
- Cook on a dry cast-iron skillet over medium heat 1½– per side, until lightly blistered.
- Serve warm—tear by hand and eat immediately.
Notes
- Intentionally unleavened—no yeast or chemical leavening. The texture is dense yet tender, designed to accompany bitter herbs rather than overpower them.
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.
Serving Suggestion
Serve with bitter herbs such as chicory, endive, wild lettuce, or dandelion greens. A light drizzle of olive oil is optional.
